Development and evaluation of high yielding, multiple disease resistant bread wheat variety - Karan Vandana (DBW187)
نویسندگان
چکیده
منابع مشابه
Development and Characterization of Wheat Bread with Lupin Flour
The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...
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ژورنال
عنوان ژورنال: Journal of Cereal Research
سال: 2020
ISSN: 2582-2675
DOI: 10.25174/2582-2675/2020/99622