Influence of pregelatinized starch on rheology of composite flour, in vitro enzyme digestibility and textural properties of millet-based Chapatti

Author:

Nasir Muhammad,Ahmad Shabbir,Usman Muhammad,Farooq Umar,Naz Ambreen,Murtaza Mian Anjum,Shehzad Qayyum,Mehmood Arshad,Mueen ud din Ghulam

Funder

Higher Education Commission, Pakistan

Publisher

Elsevier BV

Subject

General Medicine

Reference48 articles.

1. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products;Adebiyi;Critical reviews in Food Science and Nutrition,2018

2. Principal component analysis and correlation studies of spring wheats in relation to cookie making quality;Ahmad;International Journal of Food Properties,2017

3. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends;Aprodu;Food Science and Technology International,2015

4. Staling of gluten-free breads: physico-chemical properties and 1 H NMR mobility;Carini;European Food Research and Technology,2017

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