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Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori

Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.

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Item Type: Article
Uncontrolled Keywords: Whole wheat flour, Tapioca flour, Low fat groundnut flour, Chappati, Poori
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2014 04:58
Last Modified: 28 Nov 2014 04:58
URI: http://ir.cftri.com/id/eprint/6207

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