CHAPATI

作品数：3被引量：1H指数：1
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Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives
《Food and Nutrition Sciences》2022年第11期906-930,共25页Rajkumar Rahul Sanjeevirayar Arrivukkarasan Shanmugam Anhuradha 
Whole wheat flour is employed to prepare an unleavened flat-baked chapati product. The majority of people in Asian communities residing all over the world and the Indian subcontinent consume chapati as a traditional s...
关键词：Chapatti Turmeric Sweet Flag Tea and Optimization 
Indian Flat Breads: A Review
《Food and Nutrition Sciences》2014年第6期549-561,共13页Shabir Ahmad Mir Haroon Rashid Naik Manzoor Ahmad Shah Mohammad Maqbool Mir Muzammil Habib Wani Mudassir Ahmad Bhat 
Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms o...
关键词：FLAT BREAD CHAPATI Parotha Tandoori Roti 
Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality被引量：1
《Food and Nutrition Sciences》2013年第9期884-892,共9页Mysore S. Hemalatha Ragu Sai Manohar Paramahans V. Salimath Ummiti J. S. Prasada Rao 
Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at differen...
关键词：Wheat ARABINOXYLANS Rheology CHAPATI 
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