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Journal of Food Science and Technology
Volumn 38, Issue 1, 2001, Pages 75-78
Studies on use of isabgol (Psyllium mucilloid) husk in atta for chapati making
Author keywords

Chapatis; Dietary fibre; Farinograph characteristics; Isabgol husk; Pasting properties
Indexed keywords

EID: 0035031071     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)
References (11)
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  • 2
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    • Association of Official Analytical Chemists Virginia USA
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    • (1990) Official Methods of Analysis. 15th Edn.
  • 3
    • 84987340558 scopus 로고
    • Effect of apple fibre and cellulose on the physical properties of wheat flour
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    • (1988) J Food Sci. , vol.53 , pp. 304-305
    • Chen, H.1    Rubenthaler, G.L.2    Schanus, E.G.3
  • 4
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    • Effect of bran and high protein concentrates from oats on dough properties and bread quality
    • D'Appolonia BL, Young VL (1978) Effect of bran and high protein concentrates from oats on dough properties and bread quality. Cereal Chem. 55:736-743
    • (1978) Cereal Chem. , vol.55 , pp. 736-743
    • D'Appolonia, B.L.1    Young, V.L.2
  • 5
    • 0001582446 scopus 로고
    • Functional properties of wheat bran composite flours
    • Deshpande SS, Rangikar PD, Sathe DK (1983) Functional properties of wheat bran composite flours. J Food Sci. 48:1659-1662
    • (1983) J Food Sci. , vol.48 , pp. 1659-1662
    • Deshpande, S.S.1    Rangikar, P.D.2    Sathe, D.K.3
  • 6
    • 0000130569 scopus 로고
    • Multiple range and multiple F-tests
    • Duncan DB (1955) Multiple range and multiple F-tests. Biometrics 11:1-42
    • (1955) Biometrics , vol.11 , pp. 1-42
    • Duncan, D.B.1
  • 7
    • 0000253429 scopus 로고
    • Wheat and composite flour chapatis. Effect of soy flour and sucrose ester emulsifier
    • Ebeler SE, Walker CE (1983) Wheat and composite flour chapatis. Effect of soy flour and sucrose ester emulsifier. Cereal Chem. 60:270-275
    • (1983) Cereal Chem. , vol.60 , pp. 270-275
    • Ebeler, S.E.1    Walker, C.E.2
  • 8
    • 0000113032 scopus 로고
    • Effect of commercial oat bran on the characteristics and composition of bread
    • Krishnan PG, Chang KC, Brown G (1987) Effect of commercial oat bran on the characteristics and composition of bread. Cereal Chem. 64:55-68
    • (1987) Cereal Chem. , vol.64 , pp. 55-68
    • Krishnan, P.G.1    Chang, K.C.2    Brown, G.3
  • 9
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    • Diverticular diseases of colon. a 20th century problem
    • Smith AN (ed.) Saunders, London
    • Painter NS, Burkitt DP (1975) Diverticular diseases of colon. A 20th century problem. In: Clinics in Gasteroenterology Smith AN (ed.) Saunders, London
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    • Painter, N.S.1    Burkitt, D.P.2
  • 10
    • 0342493862 scopus 로고
    • Guar gum as an additive for improving bread making quality of wheat flour
    • Rao CV, Indrani D, Shurpalekar SR (1985) Guar gum as an additive for improving bread making quality of wheat flour. J Food Sci. Technol 22:101-104
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  • 11
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    • Effect of shortening and surfactants on chapati quality
    • Sidhu JS, Seibel W, Bruemmer JM (1989) Effect of shortening and surfactants on chapati quality. Cereal Foods World 34:286-290
    • (1989) Cereal Foods World , vol.34 , pp. 286-290
    • Sidhu, J.S.1    Seibel, W.2    Bruemmer, J.M.3

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.