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Studies on protein characteristics enzyme activities and chapathi making quality of Indian wheat varieties
Muralimohan, G. M. (2004) Studies on protein characteristics enzyme activities and chapathi making quality of Indian wheat varieties. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | wheat proteins, amino acid, sensory quality, enzyme activity, rheological properties, chapathi |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Somashekar K S |
| Date Deposited: | 10 Dec 2024 10:41 |
| Last Modified: | 10 Dec 2024 10:41 |
| URI: | http://ir.cftri.res.in/id/eprint/18671 |
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