Cargando…
Effect of surfactant and fat on chapati making quality and control of its staling
Chapati is an unleavened flat baked product and it is prepared using whole wheat flour. One of the problems with chapatis is that they stale rapidly during storage and therefore, they have to be consumed immediately after their preparation. With changing socio-economic conditions and lifestyles, the...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666611/ https://www.ncbi.nlm.nih.gov/pubmed/34917952 http://dx.doi.org/10.1016/j.crfs.2021.11.010 |