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Comparative studies on the properties of the vital gluten from aestivum and durum wheats and their effect on the bread quality
Eswaran, K (1994) Comparative studies on the properties of the vital gluten from aestivum and durum wheats and their effect on the bread quality. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | vital gluten, durum wheats, bread quality, lipid |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 25 Mar 2024 09:29 |
| Last Modified: | 25 Mar 2024 09:29 |
| URI: | http://ir.cftri.res.in/id/eprint/17153 |
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