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Volumn 27, Issue 1, 2004, Pages 55-72

Effect of processing conditions on the quality of south indian parotta - An indian traditional food

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FOOD ADDITIVES; FOOD PROCESSING; MASTICATION; PROTEINS; RHEOLOGY; WATER ABSORPTION;

EID: 2342570979     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.tb00637.x     Document Type: Article
Times cited : (4)

References (16)
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    • (1995) Approved Methods
  • 3
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    • Effect of flour extraction, baking absorption, baking temperature, and shortening level on physical quality and shelf life of pita (pocket) bread
    • FARIDI, H.A. and RUBENTHALER, G.L. 1984. Effect of flour extraction, baking absorption, baking temperature, and shortening level on physical quality and shelf life of pita (pocket) bread. Cereal Foods World 29, 566-567.
    • (1984) Cereal Foods World , vol.29 , pp. 566-567
    • Faridi, H.A.1    Rubenthaler, G.L.2
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    • 0034083109 scopus 로고    scopus 로고
    • Changes in the physical-chemical and organoleptic characteristics of parotta during storage
    • INDRANI, D., JYOTHSNA RAO, S., UDAYA SANKAR, K. and VENKATESWARA RAO, G. 2000. Changes in the physical-chemical and organoleptic characteristics of parotta during storage. Food Res. Intern. 33, 323-329.
    • (2000) Food Res. Intern. , vol.33 , pp. 323-329
    • Indrani, D.1    Jyothsna Rao, S.2    Udaya Sankar, K.3    Venkateswara Rao, G.4
  • 7
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    • Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta
    • INDRANI, D. and VENKATESWARA RAO, G. 2000. Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Res. Intern. 33, 875-881.
    • (2000) Food Res. Intern. , vol.33 , pp. 875-881
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  • 8
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    • INDRANI, D. and VENKATESWARA RAO, G. 2001. Optimisation of the quality of south Indian parotta by modelling the ingredient composition using the response surface methodology. Intern. J. Food Sci. Technol. 36, 189-197.
    • (2001) Intern. J. Food Sci. Technol. , vol.36 , pp. 189-197
    • Indrani, D.1    Venkateswara Rao, G.2
  • 9
    • 84985326809 scopus 로고
    • The effect of emulsifiers, sugar, shortening, and soya flour on the staling of barbari flat bread
    • MALEKI, M., VETTER, J.L. and HOOVER, W.J. 1981. The effect of emulsifiers, sugar, shortening, and soya flour on the staling of barbari flat bread. J. Sci. Agri. 32, 1209-1211.
    • (1981) J. Sci. Agri. , vol.32 , pp. 1209-1211
    • Maleki, M.1    Vetter, J.L.2    Hoover, W.J.3
  • 10
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    • Influence of wheat classes, flour extraction, and baking methods on Egyptian balady bread
    • MOUSA, E.I., IBRAHIM, R.H., SHUEY, W.C. and MANEVAL, R.D. 1979. Influence of wheat classes, flour extraction, and baking methods on Egyptian balady bread. Cereal Chem. 56, 563-566.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.