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Effect of Incorporation of Inulin / Oligofructose on Stone Chakki Atta (Whole Wheat Flour) Dough Rheological Properties and Quality of Indian Flat Bread (Chapati).
Anusha, C. Kulkarni (2022) Effect of Incorporation of Inulin / Oligofructose on Stone Chakki Atta (Whole Wheat Flour) Dough Rheological Properties and Quality of Indian Flat Bread (Chapati). [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Wheat chakki atta chapati prebiotic source Inulin oligofructose |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jun 2022 06:01 |
| Last Modified: | 27 Jun 2022 06:01 |
| URI: | http://ir.cftri.res.in/id/eprint/15395 |
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