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Effect of enzymes and pentasans on wheat flour in relation to functionality and nutritional quality
Hemalatha, M. S. (2012) Effect of enzymes and pentasans on wheat flour in relation to functionality and nutritional quality. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | rheological, nutritional properties, wheat, enzyme treated dough, pentosans |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Nov 2024 09:05 |
| Last Modified: | 21 Nov 2024 09:05 |
| URI: | http://ir.cftri.res.in/id/eprint/18498 |
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