Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility

Study was aimed to produce atta for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki atta, CA...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Pawar, Tirupati, Pavan Kumar, P., Ashwin Kumar, M. S., Jyothi Lakshmi, A., Sakhare, Suresh D., Dasappa, Indrani, Inamdar, Aashitosh A.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2020
Gaiak:
Original Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7374672/
https://ncbi.nlm.nih.gov/pubmed/32728287
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04373-x
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