Puneet, Sharma (2002) Studies on oxidases in relation to rheological characteristics of the dough and quality of bread. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | wheat flour, baking, rheological characteristics, bread, oxidases |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Jun 2024 06:04 |
| Last Modified: | 19 Jun 2024 06:04 |
| URI: | http://ir.cftri.res.in/id/eprint/17824 |
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