Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1963

Article

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.

Murthy, G. S. and Austin, A. (1963) Studies on the quality characters of Indian wheats with reference to chapati making. Food Science, 12 (3). pp. 61-64.

Murthy, G. S. and Austin, A. (1963) Studies on the quality characters of Indian wheats with reference to the mixability of their flours with the flours of other food grains and tubers for making @chapaties@. Food Science, 12 (3). pp. 64-68.

Ramamurti, K. and Johar, D. S. (1963) Enzymatic digestion of fibre in coconut cake. Nature, 198. pp. 481-482.