Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti

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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...

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Bibliographic Details
Main Authors:	Singh Gujral, H., Sharma, P., Bajaj, R., Solah, Vicky
Format:	Journal Article
Published:	Sage Publications 2012
Online Access:	http://hdl.handle.net/20.500.11937/49463

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