Effect of water-insoluble endosperm pentosans of wheat and rye on the dough and baking properties of soft wheat and other starch-rich materials such as manioc, sorghum, millet etc.

Casier, J.P.J. (1975) Effect of water-insoluble endosperm pentosans of wheat and rye on the dough and baking properties of soft wheat and other starch-rich materials such as manioc, sorghum, millet etc. Fermentation, 71 (3). pp. 117-134.

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Item Type: Article
Author Affiliation: Laboratory for Applied Carbohydrate K.U.L.
Subjects: Crop Improvement > Biotechnology
Divisions: Millet
Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 11 Dec 2012 08:11
Last Modified: 11 Dec 2012 08:11
URI: http://eprints.icrisat.ac.in/id/eprint/9025

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