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

Concepedia

Publication | Closed Access

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

64

Citations

11

References

2007

Year

D. Indrani, P. Prabhasankar, Jyotsna Rajiv, G. Venkateswara Rao

Food Research International

Food StructureRheologyFood EngineeringFood ProcessingFood QualityFood TechnologyRheological CharacteristicsUnleavened Flat BreadHealth Sciences

References

	Year	Citations

Page 1