Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)

Author:

Mehfooz Tooba,Mohsin Ali Tahira,Arif Saqib,Hasnain Abid

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference37 articles.

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3. Effect of wheat dietary fibres on bread dough development and rheological properties;Bonnand-Ducasse;J. Cereal Sci.,2010

4. Utilisation Glucagel® in the β-glucan enrichment of breads: a physicochemical and nutritional evaluation;Brennan;Food Res. Int.,2007

5. Distribution of water in dough and bread;Bushuk;Baker’s Dig.,1966

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