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Effect of freeze–thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties

✍ Scribed by Deep N. Yadav; Prakash E. Patki; Mohammad A. Khan; Gopal K. Sharma; Amrindar S. Bawa

Book ID
108826892
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
126 KB
Volume
43
Category
Article
ISSN
0950-5423

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## Abstract Strong honeycomb like nanocomposite sponges were fabricated from starch and PVA by using repeated cycles of freezing and thawing and reinforcing with cellulose whiskers. Their structure and properties were investigated with WAXD, FT‐IR, SEM, DMTA, rheological measurements, and LSCM. The