✦ LIBER ✦

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics ofparatha—an Indian flat bread

✍ Scribed by Sudha, M. L.; Eipson, Sushma W.; Khanum, Hafeeza; Naidu, M. Madhava; Venkateswara Rao, G.

Book ID: 120715651
Publisher: Springer-Verlag
Year: 2013
Tongue: English
Weight: 572 KB
Volume: 52
Category: Article
ISSN: 0022-1155
DOI: 10.1007/s13197-013-1062-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of multigrains on rheological, mi

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

✍ D. Indrani; P. Swetha; C. Soumya; Jyotsna Rajiv; G. Venkateswara Rao 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 995 KB

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL,

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD

✍ S. SMITHA; JYOTSNA RAJIV; KHYRUNNISA BEGUM; D. INDRANI 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 270 KB

Influence of enzymes on rheological, mic

Influence of enzymes on rheological, microstructure and quality characteristics of parotta—an unleavened Indian flat bread

✍ P Prabhasankar; D Indrani; R Jyotsna; G Venkateswara Rao 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 392 KB

## Abstract Enzymes are used in the baking and milling industries to control dough properties and improve the quality of finished products. The role of enzymes in the baking process of an unleavened Indian flat bread, namely South Indian parotta, was studied. In this connection, comparisons have be

Influence of whey protein concentrate on

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

✍ D. Indrani; P. Prabhasankar; Jyotsna Rajiv; G. Venkateswara Rao 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 833 KB

INFLUENCE OF FENUGREEK SEED POWDER ON TH

INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD

✍ D. INDRANI; JYOTSNA RAJIV; G. VENKATESWARA RAO 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 548 KB

Effect of blends of dehydrated green pea

Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

✍ M. L. Sudha, K. Leelavathi 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 393 KB