Physicochemical and Rheological Characteristics of Some Wheat Varieties Grown in Madhya Pradesh

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Authors

  • Nema
     Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh ,IN
  • R. Y. K. Sharma
     Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh ,IN
  • M. Bargale
     Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh ,IN
  • L. P. Raiput
     Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh ,IN

Abstract

It is the established fact that almost all the desirable features of various finished products of wheat flour are dependent entirely on the rheological and physico-Chemical properties of the dough. These characteristics basically rest upon the nature and amount of its chemical constituents present in the flour.

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Published

1989-02-01

How to Cite

Nema, ., Sharma, R. Y. K., Bargale, M., & Raiput, L. P. (1989). Physicochemical and Rheological Characteristics of Some Wheat Varieties Grown in Madhya Pradesh. The Indian Journal of Nutrition and Dietetics, 26(2), 41–47. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13748

Issue

Volume 26, Issue 2, Februray 1989

Section

Articles

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