Effect of sourdough on the quality characteristics of Chapati

Laxmi Kallappa, Hesarur (2024) Effect of sourdough on the quality characteristics of Chapati. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Food Fermentation, wheat flour, chapati, phytic acid, sourdough
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	07 May 2025 06:21
Last Modified:	07 May 2025 06:21
URI:	http://ir.cftri.res.in/id/eprint/19347

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