Studies on the utilization of rice bran in baked and indigenous food products
Material type: TextPublication details: Ludhiana PAU 1992Edition: Food Science and TechnologyDescription: 62,15lSubject(s): DDC classification:- T 664.752 B17S
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.752 B17S (Browse shelf(Opens below)) | Not for loan | 187821 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.752 B17S (Browse shelf(Opens below)) | Not for loan | 187822 |
Studies on the effect of blending of different types of rice bran on the rheological, pasting, bread making and chapati making properties were carried out. Farinograph water absorption increased with the blending of defatted rice bran. Dough development t
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