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Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products
Gayatri, Bahal (2009) Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Lipoxygenase enzyme wheat germ rheology bread |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Oct 2009 07:08 |
| Last Modified: | 06 Oct 2009 07:08 |
| URI: | http://ir.cftri.res.in/id/eprint/9270 |
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