Optimization of chapatti textural quality using British wheat cultivar flours

International Journal of Food Science and Technology

Volumn 41, Issue SUPPL. 2, 2006, Pages 30-36

  Salim Ur Rehman, ^a   Paterson, Alistair ^b   Piggott, John Raymond ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

British wheat; Chapattis; Dough rheology; Mixtures; Texture

Indexed keywords

TRITICUM AESTIVUM;

EID: 33751190066     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01250.x     Document Type: Article

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