Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti
Brown rice after germinating for 24 and 48 h was milled into flour and incorporated in whole wheat flour at a level of 10% to prepare chapattis. The objective was to use chapatti as a delivery vehicle for germinated brown rice. The flour blends and chapattis made from the flour blends were evaluated...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Sage Publications
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/49463 |