A comparative study on the response levels of various rheological instruments using wheat flour-corn starch doughs.

Arun, P. (1985) A comparative study on the response levels of various rheological instruments using wheat flour-corn starch doughs. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	comparative study, rheological instruments, wheat flour corn starch dough, brabender farinograph
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Sep 2023 08:40
Last Modified:	11 Sep 2023 08:40
URI:	http://ir.cftri.res.in/id/eprint/16486

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