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Studies on the effect of blackgram on rheological and baking characteristics of wheat flour
Patel, M. M (1992) Studies on the effect of blackgram on rheological and baking characteristics of wheat flour. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | blackgram, baking, wheat flour, cookies, rheology |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 26 Feb 2024 08:29 |
| Last Modified: | 26 Feb 2024 08:29 |
| URI: | http://ir.cftri.res.in/id/eprint/17037 |
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