Studies on the soy-wheat flour blends in chapati making.

Sharma, Y. K. and Subramanian, N. (1991) Studies on the soy-wheat flour blends in chapati making. Indian Journal of Nutrition and Dietetics, 28 (8). 228-231; 11 ref..

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Item Type:	Article
Uncontrolled Keywords:	chapattis-; nutritive-value; soyabean-flour; wheat-flour
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2022 04:35
Last Modified:	16 Feb 2022 04:35
URI:	http://ir.cftri.res.in/id/eprint/8613

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