ICAR Research Data Repository for Knowledge Management
Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3355/
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| Title |
Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats.
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| Creator |
Austin, A.
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| Subject |
14 Physical properties
04 Wheat |
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| Date |
1963
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3355/1/Food%20Sci%2C%20February%201963%20Vol.%2012%2C%20No.3%2C%20pp.%2068-70.pdf
Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70. |
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