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Effect Of Baking On The Protein Quality And Retention Of Thianine And Miacin In Maize And Sorghum Incorporated Biscuits.
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Effect Of Baking On The Protein Quality And Retention Of Thianine And Miacin In Maize And Sorghum Incorporated Biscuits.
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| Creator |
Usha Sampath
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| Subject |
bakery products, sugar, flours, oils, amino acids, wheats, biological phenomena, maize, vitamins, application methods
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| Date |
2014-05-06T13:51:04Z
2014-05-06T13:51:04Z 1983 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/2059964
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| Language |
en_US
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| Publisher |
APAU ; Hyderabad
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