Biochemical and physicochemical characteristics of gluten with respect to chapati making quality of wheat and studies on radiation processing

dc.contributor.guide	Bapat, M M
dc.coverage.spatial
dc.creator.researcher	Sharma, Alka
dc.date.accessioned	2025-11-19T12:10:13Z
dc.date.available	2025-11-19T12:10:13Z
dc.date.awarded
dc.date.completed	2002
dc.date.registered
dc.description.abstract	newline
dc.description.note	Location-Knowledge Resource Centre, Kalina
dc.format.accompanyingmaterial	None
dc.format.dimensions	30*21
dc.format.extent	172p
dc.identifier.researcherid
dc.identifier.uri	http://hdl.handle.net/10603/674927
dc.language	English
dc.publisher.institution	Biochemistry, Institute of science
dc.publisher.place	Mumbai
dc.publisher.university	University of Mumbai
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Life Sciences
dc.subject.keyword	Biology and Biochemistry
dc.subject.keyword	Biochemical Research Methods
dc.subject.keyword	Gluten
dc.subject.keyword	Food--Gluten content
dc.subject.keyword	Chapati making quality
dc.subject.keyword	Radiation processing
dc.title	Biochemical and physicochemical characteristics of gluten with respect to chapati making quality of wheat and studies on radiation processing
dc.title.alternative
dc.type.degree	Ph.D.