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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