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Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour

by Rashmitha,Vardhellly | Thakur, R.S.

Material type: Text Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 RAS-E.

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Evaluation of promising wheat varieties for dough Rheological properties and quality traits

by Aruna, Kota | Thakur, R.S.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 ARU-E.

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