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Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid.
Abu Abdullah, MD. (1982) Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | rheological properties, ascorbic acid, flour water suspension, dough |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Mar 2023 09:46 |
| Last Modified: | 23 Mar 2023 09:46 |
| URI: | http://ir.cftri.res.in/id/eprint/16230 |
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