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Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness.
Singh, Narpinder; Gujral, Hardeep Singh; Katyal, Mehak; Sharma, Bharati.
Afiliação
  • Singh N; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
  • Gujral HS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
  • Katyal M; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
  • Sharma B; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
J Food Sci Technol ; 56(5): 2679-2686, 2019 May.
Article em En | MEDLINE | ID: mdl-31168150
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article