COMPARATIVE SUITABILITY OF RESULTANT ATTA AND WHOLE WHEAT-FLOUR FOR BROWN BREAD

被引：0

作者：

RAO, GV

INDRANI, D

机构：

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1990年 / 27卷 / 02期

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：89 / 92

页数：4

共 50 条

[1] COMPARATIVE STUDIES ON ATTA (WHOLE WHEAT-FLOUR) AND RESULTANT ATTA A BY-PRODUCT OF ROLLER FLOUR MILLING INDUSTRY
RAO, PH
LEELAVATHI, K
SHURPALEKAR, SR
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1983, 20 (01): : 5 - 8
[2] PHYSICOCHEMICAL CHANGES IN WHOLE WHEAT-FLOUR (ATTA) AND RESULTANT ATTA DURING STORAGE
LEELAVATHI, K
RAO, PH
INDRANI, D
SHURPALEKAR, SR
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1984, 21 (02): : 68 - 71
[3] EFFECT OF INGREDIENTS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
INDRANI, D
RAO, GV
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (06): : 360 - 363
[4] EFFECT OF IMPROVERS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
INDRANI, D
RAO, GV
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (06): : 357 - 359
[5] EFFECT OF KEY FACTORS ON MECHANICAL SHEETING CHARACTERISTICS OF CHAPATI DOUGH MADE FROM WHOLE WHEAT-FLOUR AND RESULTANT ATTA
RAGHAVAN, CV
MANOHAR, RS
RAO, PH
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1994, 31 (03): : 202 - 206
[6] EFFECT OF PROCESSING METHODS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
INDRANI, D
RAO, GV
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (05): : 293 - 295
[7] RECOMMENDATIONS FOR PRODUCTION OF BREAD AND PASTRIES FROM WHOLE WHEAT-FLOUR
SEIBEL, W
BRUMMER, JM
MORGENSTERN, G
[J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1988, 84 (02) : 47 - 47
[8] STUDIES ON THE FUNCTIONAL-CHARACTERISTICS OF DIFFERENTLY MILLED WHOLE WHEAT-FLOUR (ATTA)
LEELAVATHI, K
RAO, PH
SHURPALEKAR, SR
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1986, 23 (01): : 10 - 14
[9] SUPPLEMENTING SORGHUM FLOUR FOR WHEAT-FLOUR IN BREAD
GONZALEZ, MP
PENG, AC
[J]. OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER RESEARCH CIRCULAR, 1987, (292): : 36 - 37
[10] FATE OF PHYTATE IN BREAD-MAKING USING WHOLE WHEAT-FLOUR
TANGKONGCHITR, U
SIEB, PA
HOSENEY, RC
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (07) : A574 - A574

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