Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility

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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)...

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Bibliographic Details
Main Authors:	Sharma, B., Gujral, H., Solah, Vicky
Format:	Journal Article
Published:	Elsevier BV 2017
Online Access:	http://hdl.handle.net/20.500.11937/58370

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