Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta-Reference-Cited by-同舟云学术

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

Published:2013-02-03 Issue:12 Volume:51 Page:4108-4113
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sakhare Suresh D.,Inamdar Aashitosh A.,Soumya C.,Indrani D.,Rao G. Venkateswara

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-0939-5.pdf

Reference16 articles.

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3. Aranyi C, Hawrylewics EJ (1969) Application of scanning electron microscopy to cereal specimens. Cereal Sci Today 14(230–233):253

4. Bass EJ (1988) Wheat flour milling. In: Pomeranz Y (ed) Wheat: chemistry and technology, vol. 2, 3rd edn. American Association of Cereal Chemists, St Paul, pp l–68

5. Farheen D, Jyothi Lakshmi A, Prakash J, Indrani D (2012) Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread. Food Bioprocess Tech 5:2998–3006

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