EFFECT OF DIFFERENT SUPPLEMENT COMBINATIONS ON THE RHEOLOGICAL CHARACTERISTICS AND CHAPATTI QUALITY OF WHEAT

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dc.contributor.advisorR. P. SINGH
dc.contributor.authorDIVYA
dc.date.accessioned2020-03-06T09:58:13Z
dc.date.available2020-03-06T09:58:13Z
dc.date.issued2004
dc.description11042017_0001_0017_000655.pdf
dc.description.abstract11042017_0001_0017_Abstract.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810144479
dc.keywordsSUPPLEMENT COMBINATIONS, RHEOLOGICAL CHRACTERISTICS, CAHPATTI QUALITY, DURUM WHEAT, TEXTURE INDEX, ABSORPTION, TASTE, TECHNOLOGY, EXTENSIBILITY
dc.language.isoENGLISH
dc.pages87p.
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
dc.subAgriculture
dc.these.typeM.Sc
dc.titleEFFECT OF DIFFERENT SUPPLEMENT COMBINATIONS ON THE RHEOLOGICAL CHARACTERISTICS AND CHAPATTI QUALITY OF WHEAT
dc.typeThesis
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