Food and Nutrition Sciences
Vol.4 No.9(2013), Paper ID 36037, 9
pages
DOI:10.4236/fns.2013.49116
Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality
Mysore S. Hemalatha, Ragu Sai Manohar, Paramahans V. Salimath, Ummiti J. S. Prasada Rao
Biochemistry and Nutrition Department, Central Food Technological Research Institute, Mysore, India
Flour Milling, Baking and Confectionary Technology Department, Central Food Technological Research Institute, Mysore, India.
Biochemistry and Nutrition Department, Central Food Technological Research Institute, Mysore, India;
Biochemistry and Nutrition Department, Central Food Technological Research Institute, Mysore, India
Copyright © 2013 Mysore S. Hemalatha, Ragu Sai Manohar, Paramahans V. Salimath, Ummiti J. S. Prasada Rao et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Hemalatha, R. Manohar, P. Salimath and U. Rao, "Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality,"
Food and Nutrition Sciences, Vol. 4 No. 9, 2013, pp. 884-892. doi:
10.4236/fns.2013.49116.