Gluten as an additive for improving the quality of bread based on Indian wheats.

Udai Kumar, Saxena (1982) Gluten as an additive for improving the quality of bread based on Indian wheats. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	gluten, wheat protein, wheat flour dough, baking quality, bread
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Mar 2023 10:40
Last Modified:	13 Mar 2023 10:40
URI:	http://ir.cftri.res.in/id/eprint/16205

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