Studies on oxidases in relation to rheological characteristics of the dough and quality of bread

Puneet, Sharma (2002) Studies on oxidases in relation to rheological characteristics of the dough and quality of bread. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	wheat flour, baking, rheological characteristics, bread, oxidases
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	19 Jun 2024 06:04
Last Modified:	19 Jun 2024 06:04
URI:	http://ir.cftri.res.in/id/eprint/17824

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