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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