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Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori
Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.
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Food Science, Volume-7( (1958) 4-6.pdf - Published Version Restricted to Registered users only Download (109kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Whole wheat flour, Tapioca flour, Low fat groundnut flour, Chappati, Poori |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Nov 2014 04:58 |
| Last Modified: | 28 Nov 2014 04:58 |
| URI: | http://ir.cftri.res.in/id/eprint/6207 |
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