Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 805-809

  Mulla, Mehrajfatema Z ^a   Bharadwaj, Vikas R ^b   Annapure, Uday S ^a   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b Reliable Analytical Laboratories   (India)

Author keywords

Acrylamide; Chapattis; Damaged starch; Mitigation; Pooris

Indexed keywords

ACRYLAMIDE; CALCIUM CHLORIDE; CITRIC ACID; DRUG ADDITIVE; STARCH;

ARTICLE; CHAPATTIS; CULTIVAR; FEEDING; FLOUR; FOOD; INDIAN; MOISTURE; POORIS; SENSORY ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 74249095935     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.016     Document Type: Article

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