Changes in flour proteins during dough mixing.

Krishna Prasad, A. K. (1985) Changes in flour proteins during dough mixing. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	flour proteins, dough mixing, wheat protein, chemistry
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Sep 2023 07:11
Last Modified:	21 Sep 2023 07:11
URI:	http://ir.cftri.res.in/id/eprint/16524

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