Indian wheat cultivars: Correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti quality

Journal of the Science of Food and Agriculture

Volumn 74, Issue 2, 1997, Pages 265-272

  Saxena, Dharmesh C ^a   Prasada Rao, Ummiti J S ^a   Rao, Punaroor Haridas ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dough rheology; Gluten proteins; Indian wheat cultivars; Tandoori roti

Indexed keywords

EID: 1842372151     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199706)74:2<265::AID-JSFA795>3.0.CO;2-1     Document Type: Article

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