![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on Changes in Properties of Proteins and other Biomolecules during Formation of Dough from Wheat Flour
Sravanthi, K. (2009) Studies on Changes in Properties of Proteins and other Biomolecules during Formation of Dough from Wheat Flour. [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
589-09.pdf Restricted to Repository staff only Download (374kB) |
Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | wheat flour dough formation protein changes biomolecules |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 16 Nutritive value |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Sep 2009 06:31 |
| Last Modified: | 28 Dec 2011 10:12 |
| URI: | http://ir.cftri.res.in/id/eprint/9230 |
Actions (login required)
 |
View Item |