Quality evaluation of different wheat varieties for the production of unleavened flat bread (chapatti)

Pakistan Journal of Nutrition

Volumn 8, Issue 11, 2009, Pages 1773-1778

  Safdar, Muhammad Naeem ^a   Naseem, Khalid ^a   Siddiqui, Nouman ^a   Amjad, Muhammad ^a   Hameed, Tabassum ^a   Khalil, Samina ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

Author keywords

Chapatti; Farinographic properties; Physicochemical; Sensory evaluation; Wheat varieties

Indexed keywords

GLUTEN;

ARTICLE; ASH; BREAD; COLOR; CONTROLLED STUDY; DOUGH; FLAVOR; FLOUR; FLOW KINETICS; FOOD INDUSTRY; GRAIN; MASTICATION; MOISTURE; NONHUMAN; PAKISTAN; PHYSICAL CHEMISTRY; SEED KERNEL; SENSORY ANALYSIS; TASTE; WEIGHT; WHEAT;

TRITICUM AESTIVUM;

EID: 75449119686     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1773.1778     Document Type: Article

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