|
|||||
|
|
Comparative analysis of native and defatted flour from hard,extraordinarily soft,and medium-hard wheat varieties for protein solvation,pasting, mixing,and dough rheological behavior |
|
| Authors: | Mehak Katyal Narpinder Singh Amardeep Singh Virdi Amritpal Kaur Arvind Kumar Ahlawat Anju Mahendru Singh Ritika Bajaj |
| Affiliation: | 1. Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005 India
Dept. of Food Science and Technology, MMICM & BM (HM), Maharishi Markandeshwar (Deemed to be Univ.) Mullana, Ambala, Haryana, 133203 India;2. Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012 India |
| Abstract: | |
| Keywords: | defatting fluorescence mixograph rheology wheat flour |