Normal view MARC view ISBD view

Rheological characteristics of wheat flour dough in relation to quality of parotta : an Indian traditional food

By: Indrani, D Contributor(s): Rao, Venkateswara G [guide]Material type: Text

TextLanguage: Ph.D Description: xii, 330 p. : ill. ; 32 cmSubject(s): Food Science | Wheat flour dough | ParottaDDC classification: 641.3319 IND Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science. 1997.

Item type:

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings ( 2 )
Title notes ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.3319 IND (Browse shelf (Opens below))	Not for loan		T2631
Thesis	Mysore University Main Library	641.3319 IND (Browse shelf (Opens below))	Not for loan		T2641

Browsing Mysore University Main Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	641.3318 RAM Heat and mass transfer studies in the dehydration of cooked rice and vegetables	641.3318 SOW Studies on physicochemical properties of rice in relation to its cooking quality	641.3319 IND Rheological characteristics of wheat flour dough in relation to quality of parotta :	641.3319 IND Rheological characteristics of wheat flour dough in relation to quality of parotta :	641.333 RED Changes in the carbohydrates of blackgram (phaseolus mungo) during fermentation	641.333 RED Changes in the carbohydrates of blackgram (phaseolus mungo) during fermentation	641.336 BAS Investigation of impact of irrigation of distillery spentwash on plants, vegetables and fruits	Next

Ph.D University of Mysore, Department of Studies in Food Science. 1997.

There are no comments on this title.

to post a comment.