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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