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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1976

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Number of items: 6.

Article

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..

Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..

Rahim, A. and Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Suitability of Indian durum wheats for semolina milling and vermicelli preparation. Journal of Food Science and Technology, India, 13 (5). 249-252, 4 ref..

Shurpalekar, S. R. and Kumar, G. V. and Rao, G. V. and Rao, G. C. P. R. and Rahim, A. and Vatsala, C. N. (1976) Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats. Journal of Food Science and Technology, India, 13 (2). 79-83, 11 ref..

Tara, K. A. and Bains, G. S. (1976) A note on the relation of sample size to Hagberg falling number values. Cereal Chemistry, 53 (1). 28-32, 12 ref..

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