Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat รours from eight commercial wheat cultivars grown at one location. Tandoori roties baked from these รours indicated wide di โ erences in baking performance. Among the varieties, Cpan-3004, GW-18
โฆ LIBER โฆ
Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivars
โ Scribed by Colin W. Wrigley; Peter J. Robinson; William T. Williams
- Publisher
- John Wiley and Sons
- Year
- 1981
- Tongue
- English
- Weight
- 631 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0022-5142
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