Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta-Reference-Cited by-同舟云学术

Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

Published:2000-01 Issue:10 Volume:33 Page:875-881
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Indrani D,Rao G.Venkateswara

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

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2. Response of commercial chemically leavened doughs to uniaxial compression;Bagely,1986

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4. Texturization of sweetened mango pulp;Claire;Journal of Food Science,1992

5. Haridas Rao, P. (1993). Chapati and related products. In Encyclopaedia on food science technology and nutrition (pp. 795–801). London: Academic Press.

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