22 results on '"Bains, G. S."'
Search Results
2. EFFECT OF PROCESSING, PRESERVATION AND STORAGE ON RHEOLOGY OF GUAVA PULP
3. Soft Wheat Quality as Related to Protein Composition
4. Equilibrium moisture content, BET monolayer moisture and crispness of extruded rice‐legume snacks
5. Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking
6. Effect of L-cysteine HCl and oxidants on the extensograms and structural relaxation in dough
7. Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics
8. Effect of extrusion processing on the nutritional quality of protein in rice-legume blends
9. Effect of soyflour supplementation on the quality of cooked noodles
10. Interaction of amyloglucosidase and α‐amylase supplements in breadmaking
11. Effect of cereal, fungal and bacterial α-amylase on the rheological and breadmaking properties of medium-protein wheats
12. Studies on baking of high alpha-amylase flours: effect of pH, salt and L-cysteine . HCI in the dough
13. Effect of reducing agents on the absorption - dough mobility relationship
14. Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats
15. Damaged Starch Contents of Wheat Whole Meals in Relation to Maltose Values and Water Absorption
16. Composition and rheological and baking simulating whole wheatmeal quality of a by-product of wheat milling
17. Maltose Values of Flours of Indian Wheats in Relation to α‐Amylase Activity and Damaged Starch Contents
18. A colorimetric procedure for the estimation of fat acidity in peanuts and peanut meals
19. Studies on banana pseudostem starch: Production, yield, physico-chemical properties and uses
20. The quality of Canadian Amber Durum wheat grades and the role of a pentosan‐rich fraction in macaroni dough quality
21. Determination of Damaged Starch Content of Flours of Indian Wheats
22. Studies on the quality of some improved varieties of indian wheats
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.