Changes During Accelerated Storage in Millet-Wheat Composite Flours for Bread

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 2003-2011

  Singh, K P ^a   Mishra, H N ^b   Saha, S ^c  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

^c INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

HDPE and MP; LDPE; Millet wheat composite flour; Minerals; Niacin and starch quality; Shelf life; Thiamine

Indexed keywords

BARNYARD MILLET; COMPOSITE FLOUR; CRITICAL MOISTURE CONTENT; FINGER MILLET FLOUR; MILLET FLOUR; RESPONSE SURFACE METHODOLOGY; SAFE STORAGE; SHELF LIFE; TEXTURAL PROPERTIES; THIAMINE; WHEAT FLOURS;

CARBOXYLIC ACIDS; HIGH DENSITY POLYETHYLENES; LOW DENSITY POLYETHYLENES; MINERALS; OPTIMIZATION; STARCH; STORAGE (MATERIALS); THERMOPLASTICS;

PACKAGING MATERIALS;

ECHINOCHLOA FRUMENTACEA; ELEUSINE CORACANA; PANICUM MILIACEUM; TRITICUM AESTIVUM;

EID: 84862145557     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0769-2     Document Type: Article

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