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pro vyhledávání: '"N., Vatsala"'
Autor:
H. R., Pooja, Nagar, Priya, Mascarenhas, Andrea N., K. C. H., Chandana, N., Vatsala, U. G. K., Pallavi
Publikováno v:
International Journal of Clinical Pediatric Dentistry; 2023 Special Issue, Vol. 16, pS33-S38, 6p
Publikováno v:
Dental Journal of Advance Studies; Aug2022, Vol. 10 Issue 2, p64-69, 6p
Akademický článek
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Publikováno v:
European Food Research and Technology. 215:322-326
Wheat is subjected to various unit operations like soaking, steaming and tempering before flaking. During these processing operations, considerable changes in protein characteristics were observed as indicated by: (1) a lack of gluten formation in do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cf7b8eae5f8c2004dbba182bfae1189
https://doi.org/10.1007/s00217-002-0553-7
https://doi.org/10.1007/s00217-002-0553-7
Publikováno v:
International Journal of Food Science and Technology. 36:407-414
Tandoori roti is a wheat based Indian bread product similar in appearance to Arabic bread. Relationships between the ingredient variables (water and salt) and processing variables (mixing time, and baking time and temp.) that affect product quality w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::229cb8c1d0b4611ce3c56139a9b6b25a
https://doi.org/10.1046/j.1365-2621.2001.00474.x
https://doi.org/10.1046/j.1365-2621.2001.00474.x