Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta ) and its Chapati Making Quality-Reference-Cited by-同舟云学术

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Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta ) and its Chapati Making Quality

Published:2016-07-01 Issue:3 Volume:41 Page:e12966
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Inamdar Aashitosh A.¹,Prabhasankar P.¹

Affiliation:

1. Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12966/fullpdf

Reference36 articles.

1. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size;Ahmed;Food Hydrocolloids,2015

2. Does wheat make us fat and sick?;Brouns;J. Cereal Sci.,2013

3. Key issues and challenges in whole wheat flour milling and storage;Doblado-Maldonado;J. Cereal Sci.,2012

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1. Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates;Journal of Food Science and Technology;2023-04-07

2. Effect of hydrothermal pre-treatment and development of non-stone chakki atta;Journal of Food Measurement and Characterization;2023-03-27

3. Revisiting Indian traditional foods-A critical review of the engineering properties and process operations;Food Control;2023-01

4. Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas;Journal of Food Science and Technology;2022-02-11

5. Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread;Journal of Food Science and Technology;2022-01-11

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