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Authors
Affiliations
1 Department of Chemistry and Biochemistry, Haryana Agricultural University, Hissar-125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 14, No 1 (1977), Pagination: 11-15
Abstract
Wheat is generally used for chapatimaking and until recently a number of varieties were available in the country which were acceptable to the consumer for chapati-making because of their amber coloured grains, creamish colour, sweetness, palatability and good puffing characteristics.