Chief EditorArvind kumar
Print ISSN 0253-150X
Online ISSN 0976-0547
NAAS Rating 5.52
SJR 0.156

Frequency :

Bi-monthly (February, April, June, August, October and December)

Indexing Services :

BIOSIS Preview, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus

Submit

Agricultural Science Digest, volume 28 issue 2 (june 2008) : 145 - 146

QUALITY ASSESSMENT OF WHEAT VARIETIES OF LADAKH FOR BISCUITS MAKING CHARACTERISTICS

V.K. Sharma, Musarat Shafi, Avinash Varma*, Poonam Sharma, S.B. Ahmed

Affiliations

¹Regional Agricultural Research Station, SKUAST –K, Leh, Ladakh - 194 101, India

Submitted|
First Online |
doi

Cite article:- Sharma V.K., Shafi Musarat, Varma* Avinash, Sharma Poonam, Ahmed S.B. (2024). QUALITY ASSESSMENT OF WHEAT VARIETIES OF LADAKH FOR BISCUITS MAKING CHARACTERISTICS. Agricultural Science Digest. 28(2): 145 - 146. doi: .

ABSTRACT

Eight wheat varieties of Ladakh region were evaluated for the protein, sedimentation value, gluten, diameter, thickness and spread factor for biscuits making. The data presented for various parameters of biscuits indicate that the SWL-30 was very well be considered better wheat variety for biscuits making.

KEYWORDS

REFERENCES

AACC (1995) Approved Methods of American Association of Cereal Chemists, St. Paul, MN.
Mishra, B.K. et al. (1998). Protocol for Evaluation of Wheat Quality, Directorate of Wheat Research, Karnal, pp 1-60.
Yamamoto, H., et al. (1996). Cereal Chem. 73: 215-221

Disclaimer :

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Reviewed By

Share options

Editorial Board

View all (0)

QUALITY ASSESSMENT OF WHEAT VARIETIES OF LADAKH FOR BISCUITS MAKING CHARACTERISTICS

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board