Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1202-1206

  Indrani, D ^a   Manohar, R Sai ^a   Rajiv, Jyotsna ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Alveograph; Indian traditional products; Parotta; Wheat flour quality

Indexed keywords

CORRELATION METHODS; PLASTIC DEFORMATION; QUALITY CONTROL; SHEAR DEFORMATION; TEXTURES;

ABSCISSA; ALVEOGRAPH; WHEAT FLOUR;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 33748543931     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.032     Document Type: Article

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