Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti.

Gujral, Hardeep Singh; Sharma, Bharati; Khatri, Manali

Gujral, Hardeep Singh; Sharma, Bharati; Khatri, Manali.

Afiliación

Gujral HS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India. Electronic address: hsgujral7@yahoo.co.in.
Sharma B; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Khatri M; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.

Food Chem ; 240: 1154-1160, 2018 Feb 01.

Article en En | MEDLINE | ID: mdl-28946237

Asunto(s)

Pan; Fibras de la Dieta; Hordeum; Harina; Reología; Almidón

Palabras clave

Chapatti; Mixolab; Starch digestibility; Starch retrogradation; ß-Glucan

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hordeum / Pan / Fibras de la Dieta Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google