Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | aging, wheat flours, physical properties, gluten |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Aug 2014 05:42 |
| Last Modified: | 14 Aug 2014 05:42 |
| URI: | http://ir.cftri.res.in/id/eprint/3355 |
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