![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality.
Hemalatha, M. S. (2012) Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality. PhD thesis, University of Mysore.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Hemalatha M.S Thesis.pdf - Submitted Version Restricted to Registered users only Download (21MB) |
| Item Type: | Thesis (PhD) |
|---|---|
| Uncontrolled Keywords: | Wheat, Triticum aestivum, enzymes, wheat flour, nutritional property, functional property |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Nov 2013 07:02 |
| Last Modified: | 13 Nov 2013 07:02 |
| URI: | http://ir.cftri.res.in/id/eprint/11288 |
Actions (login required)
 |
View Item |