Studies on the rheologocal and banking properties of maize composite flours

By:

Mahadeva, Saratha

Material type: Text

TextPublication details: Ludhiana P.A.U. 1978Description: 29cm. 91,15Subject(s):

DDC classification:

T 664.725 M27S

Summary: The effects of white maize (MS 1) and yellow maize (Vijay) meals and flours at levels of 75, 15.0 and 22.5% in conjunction with Wl-711 wheat flour on the rheological and baking proper1ies were studied, Gluten recoveries from various blends decreased with

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 M27S (Browse shelf(Opens below))	Not for loan		135779

The effects of white maize (MS 1) and yellow maize (Vijay) meals and flours at levels of 75, 15.0 and 22.5% in conjunction with Wl-711 wheat flour on the rheological and baking proper1ies were studied, Gluten recoveries from various blends decreased with

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