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Effect of protein quality on dough and bakery products
Kanika, Malik (2004) Effect of protein quality on dough and bakery products. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | wheat protein, flour, gluten quality, bakery products, dough, protein quality |
| 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: | 21 Jun 2024 11:03 |
| Last Modified: | 21 Jun 2024 11:03 |
| URI: | http://ir.cftri.res.in/id/eprint/17931 |
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