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Changes in the pasting, rheological and baking qualities of flour during short term storage.
Srivastava, A. K. and Haridas Rao, P. (1991) Changes in the pasting, rheological and baking qualities of flour during short term storage. Journal of Food Science and Technology, 28 (3). 153-156, 13 ref.. ISSN 0022-1155
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Abstract
Changes in chemical pasting, rheological and baking quality during storage of [wheat] flour for 4 months at 4, 27 and 37
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CEREALS-; FLOURS-CEREAL; STORAGE-; TEMPERATURE-; WHEAT-; FLOUR-SPECIFIC; TEMP.-; WHEAT-FLOUR |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Feb 2022 06:09 |
| Last Modified: | 16 Feb 2022 06:09 |
| URI: | http://ir.cftri.res.in/id/eprint/3350 |
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