Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2359-2365

  Khan, M A ^a   Mahesh, C ^a   Semwal, Anil Dutt ^a   Sharma, G K ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Alveograph; Colour; Minerals; Texture; Vitamins

Indexed keywords

COLOR; MINERALS; TEXTURES; VITAMINS;

ALVEOGRAPH; BREAKDOWN VISCOSITY; CHLOROPHYLL CONTENTS; PASTING CHARACTERISTICS; PEAK VISCOSITIES; PHYSICO-CHEMICALS; SENSORY CHARACTERISTICS; TOTAL CAROTENOIDS;

VISCOSITY;

SPINACIA OLERACEA; TRITICUM AESTIVUM;

EID: 84925798500     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1198-1     Document Type: Article

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