Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I-hydrocolloids

Food Hydrocolloids

Volumn 21, Issue 1, 2007, Pages 110-117

  Ghodke Shalini, K ^a   Laxmi, Ananthanarayan ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Chapatti quality; Extensibility; Force to tear; Hydrocolloids; Sensory properties

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 33748801719     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.03.002     Document Type: Article

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