The science and technology of chapatti and other Indian flatbreads. (2020)

• Record Type: Book
• Further Information: Note: Anamika Banerji, Laxmi Ananthanarayan, Smita S. Lele.
• Authors: Banerji, Anamika; Ananthanarayan, Laxmi; Lele, Smita S
• Contents: Indian Traditional Staple Foods: Flatbreads, Chapatti and Naan. Preparation of Chapatti, Other Flatbreads and Ingredients Used. Characteristics and Rheology of Chapatti/Flatbread Dough. Chapatti/Flatbread Characteristics, Measurement and Factors Affecting. Staling of Chapatti and Other Indian Flatbreads. Nutritional and Quality Improvements in Chapatti and Other Flatbreads. Preservation of Ready-To-Cook and Ready-To-Eat Chapatti and Other Flatbreads. Automation and Mechanization in Chapatti/Flatbread Preparation. Atta Formulations and New Product Development.
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2020
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664.7523; Flatbreads; Bread industry
• Languages: English
• ISBNs: 9781000045000; 9781000044782; 9781000044898; 9781003018131
• Related ISBNs: 9780367462093
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.