Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat-Reference-Cited by-同舟云学术

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Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat

Published:1996-03 Issue:2 Volume:29 Page:163-168
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dhaliwal Y.S.,Hatcher D.W.,Sekhon K.S.,Kruger J.E.

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. Wheat and composite flour chapaties: effects of soy flour and sucrose-ester emulsifiers;Ebeler;Cereal Chem.,1983

2. Test baking of chapati—development of a method;Haridas Rao;Cereal Chem.,1986

3. Flour components affecting pasta and noodle color;Miskelly;J. Sci. Food Agric.,1984

4. Physical chemical tests—a basis for selecting the size of wheat flour;Nurul Islam;J. Food Sci. Technol.,1987

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A null allele of granule bound starch synthase (Wx-B1) may be one of the major genes controlling chapatti softness;PLOS ONE;2021-01-28

2. Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics;Food Science and Biotechnology;2019-08-12

3. Functional characterization of whole wheat flours for chapatti quality and acceptability;Journal of Food Science and Technology;2019-03-14

4. Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti);Journal of Cereal Science;2018-01

5. Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits;Food Chemistry;2017-07

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