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Technology of bread-making by W. Jago, et. al. by
  • Jago, W,
Publication details: 1911
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.6 J 24 T.

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Biochemistry of grain and bread-making edited by V.L. Kretovich by
  • Kretovich, V.L., ed
  • ,
Publication details: London Oldbourne Press 1965
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.6:577.1 K 92 B.

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High molecular weight glutenin subunits of wheat qualitative and qunatitative variation in relation to bread-making quality by P. Kolster by
  • Kolster, P
Publication details: Wageningen Landbouwuniverstiteit 1992
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 631.524.5:633.11 K834H.

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Effect of salt,mineral andorganic acid interactions in dough system of indian wheats for breadmaking by
  • Kaur, Harinder,
Material type: Text Text
Dissertation note: Punjab Agricultural University,Ludhiana,College of Agriculture M.Sc (Philosophy in Food Science & Technology) 1985Bains ,G.S
Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1).

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