Sudha, M. L. and Leelavathi, K. R. (2008) Relationship between the protein content and cookie making quality of different mill streams. Advances in Food Sciences, 30 (2). pp. 70-77.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | wheat protein millstreams break flours reduction flours cookie 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: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jun 2017 11:22 |
| Last Modified: | 27 Jun 2017 11:22 |
| URI: | http://ir.cftri.res.in/id/eprint/12684 |
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