Cogent Food & Agriculture
Volume 2, 2016 - Issue 1
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Research Article
Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour
Idrees Ahmed WaniDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar143 005, India;Department of Food Science and Technology, University of Kashmir, Srinagar190 006, J & K, IndiaView further author information
, Dalbir Singh SogiDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar143 005, IndiaCorrespondence[email protected]
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Paras SharmaDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar143 005, India;Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur302021, IndiaView further author information
& Balmeet Singh GillDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar143 005, IndiaView further author information
| Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor)
Article: 1124486
|
Received 23 Sep 2015, Accepted 04 Nov 2015, Published online: 13 Jan 2016
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