Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality

dc.contributor.guide	Paramahans, V Salimath	en_US
dc.coverage.spatial	Food Science	en_US
dc.creator.researcher	Hemalatha, M S	en_US
dc.date.accessioned	2013-09-12T05:50:46Z
dc.date.available	2013-09-12T05:50:46Z
dc.date.awarded	n.d.	en_US
dc.date.completed	2012	en_US
dc.date.issued	2013-09-12
dc.date.registered	n.d.	en_US
dc.description.abstract	None	en_US
dc.description.note	Bibliography p.193-208, Appendix p.209-210	en_US
dc.format.accompanyingmaterial	None	en_US
dc.format.dimensions	-	en_US
dc.format.extent	210p.	en_US
dc.identifier.uri	http://hdl.handle.net/10603/11133
dc.language	English	en_US
dc.publisher.institution	Institute of Food Science and Technology	en_US
dc.publisher.place	Jhansi	en_US
dc.publisher.university	Bundelkhand University	en_US
dc.relation	-	en_US
dc.rights	university	en_US
dc.source.inflibnet	INFLIBNET	en_US
dc.subject.keyword	Food Science	en_US
dc.subject.keyword	enzymes	en_US
dc.subject.keyword	pentosans	en_US
dc.subject.keyword	wheat flour	en_US
dc.subject.keyword	nutritional quality	en_US
dc.title	Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality	en_US
dc.title.alternative	-	en_US
dc.type.degree	Ph.D.	en_US