Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread)

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

(2016) Shalini Arya et al.   Journal of Food Measurement and Characterization

Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread)

(2014) Shirin Pourafshar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

(2013) J.A. Vázquez-Rodríguez et al.   CyTA-Journal of Food

Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

(2013) M. A. Khan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality

(2012) S. Vidya et al.   Food and Bioprocess Technology

Effect of whole amaranth flour on bread properties and nutritive value

(2012) J.M. Sanz-Penella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

(2011) M. L. Sudha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

(2010) Ana María Calderón de la Barca et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread

(2009) Shalini Kishanrao Ghodke   International Journal of Food Engineering

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Critical evaluation of strategies for mineral fortification of staple food crops

(2009) Sonia Gómez-Galera et al.   TRANSGENIC RESEARCH

QUALITY OF BREAD SUPPLEMENTED WITH POPPEDAMARANTHUS CRUENTUSGRAIN

(2008) MARIJA BODROŽA-SOLAROV et al.   JOURNAL OF FOOD PROCESS ENGINEERING