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Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking

Mehak Katyal1, Narpinder Singh1, Amardeep Singh Virdi1

  • 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.

Food Research International (Ottawa, Ont.)
|September 11, 2017
PubMed

Keywords:
Dough rheologyFarinographHPLCMixographMuffinsParticle sizePastingSDS-PAGE

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