Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread

Journal of Food Measurement and Characterization

Volumn 10, Issue 2, 2016, Pages 327-335

  Patil, Sonal P ^a   Arya, Shalini S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Dough rheology; Emulsifiers; Hydrocolloids; Staling; Tear force; Thepla

Indexed keywords

COLLOIDS;

DOUGH RHEOLOGY; EMULSIFIERS; HYDROCOLLOIDS; STALING; TEAR FORCE; THEPLA;

ELASTICITY;

EID: 84955240362     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9310-7     Document Type: Article

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