| 000 | 00826nam a2200205Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1983 xx 000 0 und d | ||
| 082 | _aT 664.722 S96S | ||
| 100 | _aSWARAN Jeet | ||
| 245 | 0 | _aStudies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1983 |
||
| 300 | _a110,11L | ||
| 520 | _aFlours of WL-1562 and HD-2009 medium protein varieties of bread wheats milled to extraction rates of 708 and 71.2% were used in the investigation The percentage of protein and damage starch in the flours were 93 and 8.8; 88 and 69 respectiveiy Flour of HD | ||
| 650 | _aWHEAT BREAD | ||
| 653 | _aCEREAL | ||
| 653 | _aOXIDANTS | ||
| 653 | _aSOYFLOUR | ||
| 653 | _aWHEAT BREAD | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c66165 _d66165 |
||