Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour-Reference-Cited by-同舟云学术

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

Published:2016-01-13 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Wani Idrees Ahmed¹²,Sogi Dalbir Singh¹,Sharma Paras¹³,Gill Balmeet Singh¹

Affiliation:

1. Department of Food Science and Technology, Guru Nanak Dev University Amritsar 143 005 India

2. Department of Food Science and Technology, University of Kashmir Srinagar 190 006 J & K India

3. Amity Institute of Biotechnology, Amity University Rajasthan Jaipur 302021 India

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2015.1124486.pdf

Reference33 articles.

1. Lupin flour addition to wheat flour doughs and effect on rheological properties;Dervas;Food Chemistry,1999

2. Pasting behaviors of starch and protein in soy flour-enriched composite flours on quality of biscuits;Devi;Journal of Food Processing and Preservation,2014

3. Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread;El-Adawy;Food Chemistry,1997

4. Effect of source and proportion of waxy starches on pasta cooking quality;Gianibelli;Cereal Chemistry,2005

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1. Textural attributes and consumer acceptability of chapatti made from different composite flours;Food and Humanity;2024-12

2. Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour;Journal of Food Measurement and Characterization;2024-05-02

3. Properties of Iron Fortified Starches and Their Chapatti Making Potential;Starch - Stärke;2023-08-26

4. Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( Cicer arietinum L.);International Journal of Food Properties;2023-08

5. Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour;European Food Research and Technology;2023-07-17

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