Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats-Reference-Cited by-同舟云学术

Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats

Published:1972 Issue:10 Volume:24 Page:342-345
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Tara K. A.,Bains G. S.,Finney P. L.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference24 articles.

1. et. al.: “Milling and Baking Qualities of World Wheats”, U.S. Dept. Agr. Tech. Bull. No. 197, 1930.

2. and : The Wheats of Commerce. Tech. Educ. Ser., Pamphlet No. 10, 1937, (Research Association Brit. Flour Millers).

3. “Progress Reports ofthe Scheme for Wheat Milling and Baking Tests and Appointment of(an Assistant) Cereal Technologist for Wheat Work in India”. 1943–46. Superintendent, Govt. Printing, Punjab, Lahore (now in Pakistan).

4. Studies on the quality of some improved varieties of indian wheats

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