ICAR Research Data Repository for Knowledge Management
Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/598/
Pr-199-07 |
|
| Title |
Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach |
|
| Creator |
Purnima, C.
|
|
| Subject |
11 Food Biochemistry
26 Bakery products 02 Emulsions |
|
| Description |
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
|
|
| Date |
2007-04
|
|
| Type |
Student Project Report
NonPeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Rights |
—
|
|
| Identifier |
http://ir.cftri.com/598/1/199-07.pdf
Purnima, C. (2007) Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach. [Student Project Report] |
|