✦ LIBER ✦
Fatty acids, mineral composition ond functional (bread and chapati) properties of high protein and high lysine barley lines
✍ Scribed by Faqir M Anjum; A Ali; Niaz M Chaudhry
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 459 KB
- Volume
- 55
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Six barley lines derivedfrom crosses involving Hiproly (SV 73608 x Mona') and Riso 1508 with higher yield recipients V 4342 and V 5681, along with the four parents, were analyzed for fatty acids and mineral composition. Dough properties, bread and chapaties were characterized by blending barley line ( B 82503) at 2*5-25% with bread wheat flour (Pak 81).