Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase
Article first published online: 26 SEP 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 4, pages 764–771, 15 March 2012
How to Cite
Hemalatha, M. S., Bhagwat, S. G., Salimath, P. V. and Rao, U. J. P. (2012), Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. J. Sci. Food Agric., 92: 764–771. doi: 10.1002/jsfa.4640
- Issue published online: 6 FEB 2012
- Article first published online: 26 SEP 2011
- Manuscript Accepted: 3 AUG 2011
- Manuscript Revised: 27 JUL 2011
- Manuscript Received: 29 APR 2011
- DAE-BRNS, Mumbai. Grant Number: 2007/37/30/BRNS
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