Effect of starch-lipids inclusion complex formation on functional properties of flour in tandoori roti

Food Chemistry

Volumn 69, Issue 2, 2000, Pages 129-133

  Singh, Narpinder ^a   Kaur, Kulwinder ^a   Singh, Hardeep ^a   Singh, Harmeet ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Absorbance; Pasting properties; Tandoori roti; Water absorption; Water solubility

Indexed keywords

ARACHIS OIL; COCONUT OIL; HYDROGENATED VEGETABLE OIL; OIL; STARCH;

ARTICLE; BUTTER; COMPLEX FORMATION; DRUG MIXTURE; FLOUR; FOOD PROCESSING; SOLUBILITY;

ARACHIS HYPOGAEA;

EID: 0034193277     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00229-0     Document Type: Article

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