Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid.

Abu Abdullah, MD. (1982) Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	rheological properties, ascorbic acid, flour water suspension, dough
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Mar 2023 09:46
Last Modified:	23 Mar 2023 09:46
URI:	http://ir.cftri.res.in/id/eprint/16230

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