Effect of chickpea, ghee, sodium chloride, mixing time and resting time on instrumental texture and sensory quality of chapati

Journal of Food Science and Technology

Volumn 42, Issue 6, 2005, Pages 481-488

  Gill, Balmeet Singh ^a   Sodhi, Navdeep Singh ^a   Kaur, Manmeet ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Chapaties; Chickpea; Colour; Composite flour; Deformation; Energy; Extensibility; Ghee; Puffability; Rupture; Sensory quality

Indexed keywords

COLOR; MIXING; OILS AND FATS; SENSORY PERCEPTION; SODIUM CHLORIDE;

CHAPATIES; CHICKPEA; COMPOSITE FLOUR; ENERGY;

FOOD PRODUCTS;

CICER ARIETINUM; TRITICUM AESTIVUM;

EID: 28844437405     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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