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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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