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Recent developments on the effect of enzymes on rheological characteristics of wheat flour dough and its baking quality
Puneet, Sharma (2002) Recent developments on the effect of enzymes on rheological characteristics of wheat flour dough and its baking quality. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | wheat flour dough, amylases, proteases, lipases, enzymes, baking quality, rheological characteristics |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 14 Jun 2024 09:09 |
| Last Modified: | 14 Jun 2024 09:09 |
| URI: | http://ir.cftri.res.in/id/eprint/17803 |
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