Effect of incorporation of defatted soyflour on the texture of chapatis

Journal of Texture Studies

Volumn 31, Issue 6, 2000, Pages 609-614

  Gandhi, A P ^a   Kotwaliwale, N ^a   Taimini, V ^a   Kawalkar, J ^a   Srivastav, D C ^a   Parihar, V S ^a   Nadh, P Raghu ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0034350242     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2000.tb01023.x     Document Type: Article

References (7)

1. AOAC. 1984. Association of Official Analytical Chemists, Official Methods of Analysis, Washington D.C.
2. Bureau of Indian Standards. 1971. IS: 6273. Guide for sensory evaluation of foods: Part-I. Optimum requirement.
3. Bureau of Indian Standards. 1983. IS: 6273. Guide for sensory evaluation of foods: Part-III. Statistical analysis of data.
4. GANDHI, A.P. and BOURNE, M.C. 1988. Effect of added soybean paste and instant soy dhal on toughness and rate of staling of chapatis. Int. J. Food Sci. Technol. 23, 411-414.
5. GANDHI, A.P., MISHRA, V.K. and ALI, N. 1983. Organoleptic assessment of full fat soyflour in various indigenous products. J. Food Technol. 18, 771-775.
6. PATIL, R.T., SHUKLA, B.D. and GANDHI, A.P. 1990. Development of process and equipment for soy flakes in Indian rural areas. Agril. Mechanization in Asia, Africa and Latin America (AMA) 21(2), 65-70.
7. TA-XT2. 1996. Operating Manual. version 6.02, p. 40.