| Type of Material: | Thesis |
| Title: | Effect of L-cysteine, HCl, oxidants, amylases and surfactants on the rheological and breadmaking proeprties of Indian wheats |
| Researcher: | Maninder Kaur |
| Guide: | Bains, G S |
| Department: | Department of Food Science and Technology |
| Publisher: | Punjab Agricultural University |
| Place: | Ludhiana |
| Year: | 1979 |
| Language: | English |
| Subject: | Technology | Food Technology |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 117976 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 791231t1979||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_117976 |
| 040 | __ | |aPAGU_141004|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aManinder Kaur|eResearcher |
| 110 | __ | |aDepartment of Food Science and Technology|bPunjab Agricultural University|dLudhiana|eIn |
| 245 | __ | |aEffect of L-cysteine, HCl, oxidants, amylases and surfactants on the rheological and breadmaking proeprties of Indian wheats |
| 260 | __ | |aLudhiana|bPunjab Agricultural University|c1979 |
| 502 | __ | |bPhD |
| 653 | __ | |aTechnology |
| 653 | __ | |aFood Technology |
| 700 | __ | |aBains, G S|eGuide |
| 905 | __ | |anotification |
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