Traditional and improved paddy varieties: Composition, protein, pasting, and gluten-free chapati making properties-Reference-Cited by-同舟云学术

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Traditional and improved paddy varieties: Composition, protein, pasting, and gluten-free chapati making properties

Published:2018-07-30 Issue:5 Volume:95 Page:666-678
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Kaur Parmeet¹,Singh Narpinder¹^ORCID,Pal Priyanka¹,Kaur Amritpal¹

Affiliation:

1. Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India

Funder

University Grants Commission

Department of Science and Technology, Ministry of Science and Technology

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10080/fullpdf

Reference60 articles.

1. Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing faba bean;Abdel-Aal;Plant Foods for Human Nutrition,1993

2. Proximate composition and functional properties of African breadfruit kernel and wheat flour blends;Akubor;Food Research International,2000

3. Impact of field-scale night time air temperatures during kernel development on rice milling quality;Ambardekar;Field Crops Research,2011

4. Isolation, composition, morphological and pasting properties of starches from rice cultivars grown in Nigeria;Ashogbon;Starch/Starke,2012

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