Elongation curve for evaluating chapati making quality of whole wheat flour and its relation with other quality parameters

Journal of Food Science and Technology

Volumn 41, Issue 2, 2004, Pages 160-164

  Sharma, A ^a   Rao, V S ^b   Bhagwat, S G ^b   Bapat, M M ^a  

^a INSTITUTE OF SCIENCE   (India)

^b BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Chapati; Elongation curve area; Instron; Protein; SDS sedimentation volume; Sensory scores; Wheat flour

Indexed keywords

ABSORPTION; ELASTICITY; PARAMETER ESTIMATION; PROTEINS; SAMPLING; SEDIMENTATION;

CHAPATI; ELONGATION CURVE AREA; INSTRON; SDS-SEDIMENTATION VOLUME; SENSORY SCORES; WHEAT FLOUR;

FOOD ADDITIVES;

TRITICUM AESTIVUM;

EID: 4544361298     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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