Studies on the rheologocal and banking properties of maize composite flours
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.725 M27S
Item type | Current library | Call number | Status | Date due | Barcode | |
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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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