Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars-Reference-Cited by-同舟云学术

Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars

Published:2003 Issue:3 Volume:83 Page:225-231
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Srivastava Alok K,Prasada Rao Ummiti J?S,Haridas Rao Punaroor

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference30 articles.

1. OBJECTIVE MEASUREMENTS OF THE CONSISTENCY OF CHAPATI DOUGH USING A RESEARCH WATER ABSORPTION METER

2. Chapati and related products, in Encyclopedia of Food Science, Food Technology and Nutrition, Vol II, Ed by and Academic Press, London, pp 795-801 (1993).

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