Chapati
 Making Quality of Whole Wheat Flour (Atta
) Obtained by Various Processing Techniques

Aashitosh A. Inamdar; Suresh D. Sakhare; P. Prabhasankar

doi:10.1111/jfpp.12568

journal article Sep 11, 2015

Chapati Making Quality of Whole Wheat Flour (Atta ) Obtained by Various Processing Techniques

Aashitosh A. Inamdar Suresh D. Sakhare P. Prabhasankar

Journal of Food Processing and Preservation Vol. 39 No. 6 pp. 3032-3039 · Wiley

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References

Details

Published: Sep 11, 2015
Vol/Issue: 39(6)
Pages: 3032-3039
License: View

Authors

A

Aashitosh A. Inamdar

Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India

S

Suresh D. Sakhare

Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India

P

P. Prabhasankar

Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India

Cite This Article

Aashitosh A. Inamdar, Suresh D. Sakhare, P. Prabhasankar (2015). Chapati Making Quality of Whole Wheat Flour (Atta ) Obtained by Various Processing Techniques. Journal of Food Processing and Preservation, 39(6), 3032-3039. https://doi.org/10.1111/jfpp.12568

Chapati Making Quality of Whole Wheat Flour (Atta ) Obtained by Various Processing Techniques

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