ASSOCIATION OF PHYSICO-CHEMICAL, RHEOLOGICAL AND MOLECULAR INDICES OF QUALITY WITH CHAPATI MAKING PROPERTIES IN RECOMBINANT WHEAT POPULATIONS

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dc.contributor.advisorSOHU, V. S.
dc.contributor.authorSATISH KUMAR
dc.date.accessioned2019-12-23T09:56:48Z
dc.date.available2019-12-23T09:56:48Z
dc.date.issued2008
dc.description11062017_0003_0015_003954.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810138428
dc.keywordsCHAPTI MAKING, PHYSICO-CHEMICAL CHARACTERS, RHEOLOGICAL CHARACTERISTICS, SDS-PAGE, TRITICUM AESTIVUM, BACKCROSS RILS, POPULATION, GENOTYPE, CORRELATION, VISCOSITY, ABSORPTION
dc.language.isoENGLISH
dc.pages184
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY; LUDHIANA
dc.subAgriculture
dc.these.typePh.D
dc.titleASSOCIATION OF PHYSICO-CHEMICAL, RHEOLOGICAL AND MOLECULAR INDICES OF QUALITY WITH CHAPATI MAKING PROPERTIES IN RECOMBINANT WHEAT POPULATIONS
dc.typeThesis
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