| 000 | 00872nam a2200229Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1992 xx 000 0 und d | ||
| 082 | _aT 664.752 B17S | ||
| 100 | _aBALJIT Singh | ||
| 245 | 0 | _aStudies on the utilization of rice bran in baked and indigenous food products | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1992 |
||
| 300 | _a62,15l | ||
| 520 | _aStudies 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 | ||
| 650 | _aRICE BRAN -- FOOD | ||
| 653 | _aBAKED PRODUCT | ||
| 653 | _aBAKED PRODUCTS | ||
| 653 | _aCEREALS. RICE BRAN | ||
| 653 | _aDOUGH | ||
| 653 | _aRHEOLOGY. | ||
| 653 | _aRICE BRAN -- FOOD | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c97351 _d97351 |
||