Milling interventions for the production of <i>atta</i> for Indian flat bread with low carbohydrate digestibility.

Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility.

Pawar, Tirupati; Pavan Kumar, P; Ashwin Kumar, M S; Jyothi Lakshmi, A; Sakhare, Suresh D; Dasappa, Indrani; Inamdar, Aashitosh A.

Pawar T; Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Pavan Kumar P; Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Ashwin Kumar MS; Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Jyothi Lakshmi A; Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Sakhare SD; Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Dasappa I; Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Inamdar AA; Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.

J Food Sci Technol ; 57(9): 3400-3408, 2020 Sep.

Article en En | MEDLINE | ID: mdl-32728287