Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04694-x.pdf
Reference25 articles.
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2. Austin A (1971) Studies on chapati making quality of wheat. indian council of agricultural research. New Delhi Technical Bulletin 31:96–101
3. Badgujar J, Gaikwad S, Sonawane SK, Arya SS (2017) Low glycaemic index bhakri: Indian sorghum unleavened flat bread. Food Measure 11(2):768–775. https://doi.org/10.1007/s11694-016-9447-4
4. Bagolin do Nascimento A, Medeiros Rataichesck Fiates G, dos Anjos A, Teixeira E (2014) Availability, cost and nutritional composition of gluten-free products. British Food J 116(12):1842–1852. https://doi.org/10.1108/BFJ-05-2013-0131
5. Bhattacharya S, Narasimha HV, Bhattacharya S (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. J Food Eng 74(1):89–95. https://doi.org/10.1016/j.jfoodeng.2005.02.006
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