Your search returned 2 results.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
No cover image available
Effect of protein contents and water absorption values on dynamic rheological properties of wheat flour dough

by Bhupendar Singh Khatkar.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 2005Availability: Items available for loan: 1 .

Place hold Add to cart
No cover image available
Effects of high Mr glutenin subunits on dynamic rheological properties and bread making qualities of wheat gluten

by Bhupendar Singh Khatkar.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 2006Availability: Items available for loan: 1 .

Place hold Add to cart
Pages



Hosted, Implemented, Customized & Maintained by: BestBookBuddies

Powered by Koha