Muralimohan, G. M. (2004) Studies on protein characteristics enzyme activities and chapathi making quality of Indian wheat varieties. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | wheat proteins, amino acid, sensory quality, enzyme activity, rheological properties, chapathi |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Somashekar K S |
| Date Deposited: | 10 Dec 2024 10:41 |
| Last Modified: | 10 Dec 2024 10:41 |
| URI: | http://ir.cftri.res.in/id/eprint/18671 |
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