| Autor: |
Vatsala, C.N., Saxena, C. Dharmesh, Rao, P. Haridas |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Apr2001, Vol. 36 Issue 4, p407, 8p, 5 Charts, 5 Graphs |
| Abstrakt: |
Examines the optimum processing conditions for the preparation of puri using the response surface methodology. Importance of whole wheat flour in the preparation of puri; Variation in the consistencies of the puri dough and the baking conditions and oil uptake; Factors influencing puri characteristics. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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