Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti

European Food Research and Technology

Volumn 203, Issue 3, 1996, Pages 262-267

  Saxena, D C ^a,b   Haridas Rao, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b HARCOURT BUTLER TECHNOLOGICAL INSTITUTE   (India)

Author keywords

Baking modes; Gelatinization; Protein profile; Sensory quality; Tandoori roti

Indexed keywords

EID: 53349127743     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/BF01192875     Document Type: Article

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