Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility
© 2017 Elsevier LtdWheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to form a composite flour and its dough properties were studied on the mixolab. The chapatti making and digestibility behavior of the composite flour was also investigated. The wheat finger millet (WFM)...
| Main Authors: | , , |
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| Format: | Journal Article |
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Elsevier BV
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/58370 |