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Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality.

Hemalatha, M. S. (2012) Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality. PhD thesis, University of Mysore.

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Item Type: Thesis (PhD)
Uncontrolled Keywords: Wheat, Triticum aestivum, enzymes, wheat flour, nutritional property, functional property
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Nov 2013 07:02
Last Modified: 13 Nov 2013 07:02
URI: http://ir.cftri.com/id/eprint/11288

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