| 000 | 00730nam a2200169Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1982 xx 000 0 und d | ||
| 082 | _aT 664.752 N12S | ||
| 100 | _aNAGARGOJE, K.M | ||
| 245 | 0 | _aStudies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1982 |
||
| 300 | _a70, 8L | ||
| 520 | _aThe effect of amyloglucosidase, Novo 150L (00 -75 m1/100 kg flour) with and without optimal levels of alpha-amylase supplements from wheat malt (75 SKB/100 g) and fungamyl source (20 SKB/100g) on the rheological and baking properties of WG 357 and WL 1562 | ||
| 650 | _aBREAD | ||
| 653 | _aBREAD | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c65808 _d65808 |
||