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Effect of selected surfactants on dough rheological characteristics and quality of bread

By: Azizi, M. H Contributor(s): Rao, Venkateshwara G [guide]Material type: Text

TextLanguage: English Description: vi, 296 p. : ill. ; 32 cmSubject(s): Food Science | Dough rheological characteristics | BreadDDC classification: 641.815 AZI Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science, Central Food Technological Research Institute. 2001.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.815 AZI (Browse shelf (Opens below))	Not for loan		T7629
Thesis	Mysore University Main Library	641.815 AZI (Browse shelf (Opens below))	Not for loan		T2705

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Previous	641.665 SUN Physico-chemical changes of frozen mutton and chicken during storage	641.71 APA Cooking Processes in Banking and Pastry making	641.77 VAR Frying of food :	641.815 AZI Effect of selected surfactants on dough rheological characteristics and quality of bread	641.822 SAV Quality profile of rice noodles with low glycemic index/ low carbohydrate digestibility /	641.822 SUS Development of modified gluten pasta	641.822 SUS Development of modified gluten pasta	Next

Ph.D University of Mysore, Department of Studies in Food Science,
Central Food Technological Research Institute.
2001.

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