Staling of chapatti (Indian unleavened flat bread)

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 113-119

  Shaikh, Irshad M ^a   Ghodke, Shalini K ^a   Ananthanarayan, Laxmi ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Chapatti; Enthalpy change; In vitro enzyme digestibility; Sensory quality; Staling; Texture; Water soluble starch

Indexed keywords

STARCH;

ARTICLE; BREAD; CORRELATION ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FOOD TEXTURE; MOISTURE; MONITORING; ROOM TEMPERATURE; SOLUBILITY;

EID: 33746927924     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.015     Document Type: Article

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