Sinossi
Wheat (Triticum aestivum) is dominant staple crop of the world.It is one of the cereals more consumed in the preparation of bread, cookies, pizzas, cakes etc. Wheat flour is the most important constituent of pizza crust. Pizza ranks among the world's most widespread foods.It is also imperative that the manufactures of pizza should not depend on a single variety but must have an alternative variety time to time. Individual varieties may vary in their bread making quality, dough characteristics and milling properties. This book has been designed to evaluate the new wheat varieties evolved for various quality parameters in order to identify wheat variety which can meet the standard specifications required for the production of pizza. The main objectives of this project were to characterize Pakistani wheat varieties for their physico-chemical, rheological and technological properties, and to identify the wheat variety suitable for pizza production. This will help wheat breeders in developing new wheat cultivars and it will also help pizza industries in developing new pizza products with known wheat characteristics.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sugli autori
Saima Tehseen is a Ph.D Scholar in Food Science & Technology and is being supervised by Dr. Faqir Muhammad Anjum. Dr. Anjum (Tamgha- e-Imtiaz)is a Professor (Meritorious) and founder Director General of National Institute of Food Science & Technology,University of Agriculture,Faisalabad, Pakistan.
Saima Tehseen is a Ph.D Scholar in Food Science & Technology and is being supervised by Dr. Faqir Muhammad Anjum. Dr. Anjum (Tamgha- e-Imtiaz)is a Professor (Meritorious) and founder Director General of National Institute of Food Science & Technology,University of Agriculture,Faisalabad, Pakistan.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
ISBN 10: 3838398920
ISBN 13: 9783838398921
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Wheat (Triticum aestivum) is dominant staple crop of the world.It is one of the cereals more consumed in the preparation of bread, cookies, pizzas, cakes etc. Wheat flour is the most important constituent of pizza crust. Pizza ranks among the world's most widespread foods.It is also imperative that the manufactures of pizza should not depend on a single variety but must have an alternative variety time to time. Individual varieties may vary in their bread making quality, dough characteristics and milling properties. This book has been designed to evaluate the new wheat varieties evolved for various quality parameters in order to identify wheat variety which can meet the standard specifications required for the production of pizza. The main objectives of this project were to characterize Pakistani wheat varieties for their physico-chemical, rheological and technological properties, and to identify the wheat variety suitable for pizza production. This will help wheat breeders in developing new wheat cultivars and it will also help pizza industries in developing new pizza products with known wheat characteristics. 112 pp. Englisch. Codice articolo 9783838398921
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
ISBN 10: 3838398920
ISBN 13: 9783838398921
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
ISBN 10: 3838398920
ISBN 13: 9783838398921
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Tehseen SaimaSaima Tehseen is a Ph.D Scholar in Food Science & Technology and is being supervised by Dr. Faqir Muhammad Anjum. Dr. Anjum (Tamgha- e-Imtiaz)is a Professor (Meritorious) and founder Director General of National Instit. Codice articolo 5420103
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
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Taschenbuch. Condizione: Neu. Neuware -Wheat (Triticum aestivum) is dominant staple crop of the world.It is one of the cereals more consumed in the preparation of bread, cookies, pizzas, cakes etc. Wheat flour is the most important constituent of pizza crust. Pizza ranks among the world''s most widespread foods.It is also imperative that the manufactures of pizza should not depend on a single variety but must have an alternative variety time to time. Individual varieties may vary in their bread making quality, dough characteristics and milling properties. This book has been designed to evaluate the new wheat varieties evolved for various quality parameters in order to identify wheat variety which can meet the standard specifications required for the production of pizza. The main objectives of this project were to characterize Pakistani wheat varieties for their physico-chemical, rheological and technological properties, and to identify the wheat variety suitable for pizza production. This will help wheat breeders in developing new wheat cultivars and it will also help pizza industries in developing new pizza products with known wheat characteristics.Books on Demand GmbH, Überseering 33, 22297 Hamburg 112 pp. Englisch. Codice articolo 9783838398921
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS : Characterization and development of PIZZA
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ISBN 13: 9783838398921
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Wheat (Triticum aestivum) is dominant staple crop of the world.It is one of the cereals more consumed in the preparation of bread, cookies, pizzas, cakes etc. Wheat flour is the most important constituent of pizza crust. Pizza ranks among the world's most widespread foods.It is also imperative that the manufactures of pizza should not depend on a single variety but must have an alternative variety time to time. Individual varieties may vary in their bread making quality, dough characteristics and milling properties. This book has been designed to evaluate the new wheat varieties evolved for various quality parameters in order to identify wheat variety which can meet the standard specifications required for the production of pizza. The main objectives of this project were to characterize Pakistani wheat varieties for their physico-chemical, rheological and technological properties, and to identify the wheat variety suitable for pizza production. This will help wheat breeders in developing new wheat cultivars and it will also help pizza industries in developing new pizza products with known wheat characteristics. Codice articolo 9783838398921
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS | Characterization and development of PIZZA
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ISBN 13: 9783838398921
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Taschenbuch. Condizione: Neu. TECHNOLOGICAL PROPERTIES OF SPRING WHEATS | Characterization and development of PIZZA | Saima Tehseen (u. a.) | Taschenbuch | 112 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783838398921 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Codice articolo 107266226
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