| Type of Material: | Thesis |
| Title: | Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality |
| Researcher: | Hemalatha, M S |
| Guide: | Paramahans, V Salimath |
| Department: | Institute of Food Science and Technology |
| Publisher: | Bundelkhand University |
| Place: | Jhansi |
| Year: | 2012 |
| Language: | Arabic |
| Subject: | Food science | Enzymes | Pentosans | Wheat flour | Nutritional quality |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 001 | 261029 | |
| 003 | IN-AhILN | |
| 005 | 2019-05-28 23:02:09 | |
| 008 | __ | 150519t2012||||ii#||||g|m||||||||||ara|| |
| 035 | __ | |a(IN-AhILN)th_261029 |
| 040 | __ | |aBNDK_284001|dIN-AhILN |
| 041 | __ | |aara |
| 100 | __ | |aHemalatha, M S|eResearcher |
| 110 | __ | |aInstitute of Food Science and Technology|bBundelkhand University|dJhansi |
| 245 | __ | |aEffect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality |
| 260 | __ | |aJhansi|bBundelkhand University|c2012 |
| 502 | __ | |bPhD |
| 518 | __ | |oDate of Notification|d2012 |
| 653 | __ | |aFood science |
| 653 | __ | |aEnzymes |
| 653 | __ | |aPentosans |
| 653 | __ | |aWheat flour |
| 653 | __ | |aNutritional quality |
| 700 | __ | |aParamahans, V Salimath|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/11133|yShodhganga |
| 905 | __ | |anotification |
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