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Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbread) quality of wheat (Triticum aestivum L.)
Chapati (Indian flatbread) quality is complex phenomena determined by an array of physical, chemical, and biochemical factors of wheat. The present study is designed to evaluate the grain, refined wheat flour, and whole wheat flour parameters of diverse forty-one wheat genotypes in relation to textu...
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| Главные авторы: | , , , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-06-01
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| Серии: | Applied Food Research |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2772502225002641 |
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