Effect of surfactant and fat on chapati making quality and control of its staling.

Hemalatha, M S; Prasada Rao, U J S

Hemalatha, M S; Prasada Rao, U J S.

Affiliation

Hemalatha MS; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, India.
Prasada Rao UJS; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, India.

Curr Res Food Sci ; 5: 11-18, 2022.

Article in En | MEDLINE | ID: mdl-34917952

Key words

Chapati; Fat; GMS, Glycerol Mono Stearate; GS, Gelatinised Satrch; Glycerol monostearate; PA, Protein Aggregation; Quality; SEM, Scanning Electron Micrographs; SSL, sodium stearoyl-2-lactylate; Staling; TP, Thin Protein

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Full text: 1 Database: MEDLINE Language: En Journal: Curr Res Food Sci Year: 2022 Type: Article Affiliation country: India

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Full text: 1 Database: MEDLINE Language: En Journal: Curr Res Food Sci Year: 2022 Type: Article Affiliation country: India