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Relationship between the protein content and cookie making quality of different mill streams.

Sudha, M. L. and Leelavathi, K. R. (2008) Relationship between the protein content and cookie making quality of different mill streams. Advances in Food Sciences, 30 (2). pp. 70-77.

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Item Type: Article
Uncontrolled Keywords: wheat protein millstreams break flours reduction flours cookie quality
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2017 11:22
Last Modified: 27 Jun 2017 11:22
URI: http://ir.cftri.com/id/eprint/12684

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