Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivars

Food Science and Technology International

Volumn 16, Issue 5, 2010, Pages 371-379

  Naik, H R ^a   Sekhon, K S ^b   Abbas Wani, A ^a  

^a ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

dough handling properties; milling; triticale cultivars; wheat

Indexed keywords

BREAD WHEAT; COMPOSITIONAL ANALYSIS; DURUM WHEATS; END-USES; HANDLING CHARACTERISTICS; HANDLING PROPERTIES; MILLING; QUALITY PARAMETERS; STRONG CORRELATION; TRITICALE CULTIVARS; WHEAT;

FOOD PRODUCTS; MILLING (MACHINING); PARTICLE SIZE ANALYSIS;

PLANTS (BOTANY);

TRITICOSECALE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

ARTICLE; BREAD; CEREAL; CHEMISTRY; FOOD HANDLING; WHEAT;

BREAD; CEREALS; FOOD HANDLING; TRITICUM;

EID: 78650100605     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210366880     Document Type: Article

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