Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread

LWT

Volumn 44, Issue 3, 2011, Pages 719-724

  Indrani, D ^a   Swetha, P ^a   Soumya, C ^a   Rajiv, Jyotsna ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Indian flat bread; Microstructure; Multigrains; Nutrition; Rheology

Indexed keywords

FOOD PRODUCTS; NUTRITION;

CHICK PEA; FENUGREEK SEED; INDIAN FLAT BREAD; MICROSTRUCTURAL CHARACTERISTICS; MULTI-GRAIN; OVERALL QUALITY; QUALITY CHARACTERISTIC; RHEOLOGICAL CHARACTERISTICS; SOYA BEANS; WHOLE WHEAT FLOURS;

WATER ABSORPTION;

CICER ARIETINUM; GLYCINE MAX; HORDEUM; PISUM SATIVUM; TRIGONELLA FOENUM-GRAECUM; TRITICUM AESTIVUM;

EID: 78650514970     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.017     Document Type: Article

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