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Studies on Changes in Properties of Proteins and other Biomolecules during Formation of Dough from Wheat Flour

Sravanthi, K. (2009) Studies on Changes in Properties of Proteins and other Biomolecules during Formation of Dough from Wheat Flour. [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: wheat flour dough formation protein changes biomolecules
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2009 06:31
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9230

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