Published 2020
Table of Contents:
“…Introduction to Indian flatbreads -- Preparation of chapatti, other flatbreads and ingredients used -- Characteristics and rheology of chapatti/flatbread dough -- Chapatti/flatbread characteristics, measurement and factors affecting -- Staling of chapatti and other Indian flatbreads --
Nutritional and quality improvements in chapatti and other flatbreads -- Preservation of ready- to- cook (RTC) and ready- to- eat (RTE) chapatti and other flatbreads -- Automation and mechanization in chapatti/flatbread preparation -- Atta formulations and new product development.…”
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Taylor & Francis
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Electronic
eBook