Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Cogent Food and Agriculture

Volumn 2, Issue 1, 2016, Pages

  Wani, Idrees Ahmed ^a,b   Sogi, Dalbir Singh ^a   Sharma, Paras ^a,c   Gill, Balmeet Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b UNIVERSITY OF KASHMIR   (India)

^c AMITY UNIVERSITY RAJASTHAN   (India)

Author keywords

flat bread; flour; protein; pulse; sensory

Indexed keywords

EID: 85111683273     PISSN: None     EISSN: 23311932     Source Type: Journal    
DOI: 10.1080/23311932.2015.1124486     Document Type: Article

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