Research graph
References from Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour. Local targets link to admitted publications; unresolved targets remain external evidence.
Lupin flour addition to wheat flour doughs and effect on rheological properties
10.1016/s0308-8146(98)00234-9 · 1999 · External reference
Pasting behaviors of starch and protein in soy flour-enriched composite flours on quality of biscuits
10.1111/j.1745-4549.2012.00752.x · 2014 · External reference
Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread
10.1016/0308-8146(95)00197-2 · 1997 · External reference
Unresolved reference
2013 · External reference
Effect of source and proportion of waxy starches on pasta cooking quality
10.1094/cc-82-0321 · 2005 · External reference
Studies on cake quality made of wheat-chickpea flour blends
10.1016/j.lwt.2007.11.024 · 2014 · External reference
Effect of composite flours and additives on the texture of chapati
10.1016/s0260-8774(02)00061-4 · 2002 · External reference
Extending shelf life of chapatti by partial baking and frozen storage
10.1016/j.jfoodeng.2008.05.027 · 2008 · External reference
Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour
10.1016/s0260-8774(03)00298-x · 2004 · External reference
Unresolved reference
2005 · External reference
Development and evaluation of composite flour for missi roti/flat bread
2012 · External reference
Nutritional quality and safety of wheat-soy composite flour flat breads
10.1108/00070701211202412 · 2010 · External reference
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
10.1016/j.jcs.2004.04.007 · 2004 · External reference
Development and nutritional quality evaluation of weaning foods based on malted, popped and dried wheat and chickpea
10.1111/j.1365-2621.1993.tb01249.x · 1993 · External reference
Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process
10.1016/j.profoo.2011.09.211 · 2011 · External reference
Dynamic rheological properties of chickpea and wheat flour dough���s
10.3923/jas.2011.3405.3412 · 2011 · External reference
Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapati/roti (Indian flat bread) making quality
10.1016/s0308-8146(00)00278-8 · 2001 · External reference
Physical chemical tests���A basis for selecting the size of wheat flour
1987 · External reference
Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality
10.1016/s0308-8146(01)00388-0 · 2002 · External reference
Unresolved reference
1993 · External reference
Rheological and baking properties of wheat in relation to dough improving agents
1988 · External reference
Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L.) flour on quality characteristics of doughnuts
10.1016/j.lwt.2005.09.015 · 2007 · External reference
Quantification of total flour protein and its relation to rheological characteristics related to chapati
1997 · External reference
Anti-staling effects of ��-glucan and barley flour in wheat flour chapatti
10.1016/j.foodchem.2013.08.021 · 2014 · External reference
Effects of roasting on barley ��-glucan, thermal, textural and pasting properties
10.1016/j.jcs.2010.08.005 · 2011 · External reference
The effect of drying methods on the functional and sensory characteristics of pupuru���A fermented cassava product
2001 · External reference
Dry-roasted air-classified edible bean protein flour use in cake doughnuts
1984 · External reference
Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour
10.1006/jcrs.2001.0432 · 2002 · External reference
Structure of a galactoarabinan-rich pectic polysaccharide of native and fermented blackgram (Phaseolus mungo)
10.1016/0144-8617(94)90036-1 · 1994 · External reference
Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars
10.1111/ijfs.12025 · 2013 · External reference
Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars
10.1016/j.lwt.2013.02.006 · 2013 · External reference
Rheological and sensory quality of ready-to-bake chapatti during frozen storage
10.1111/j.1745-4557.2009.00256.x · 2009 · External reference
Extruded corn flour changed the functionality behaviour of blends
10.17221/13/2010-cjfs · 2011 · External reference
