Effect of Microwave Heating on the Physicochemical Properties of Wheat and Rice Products
AbstractCereals form the major bulk of all Indian diets. They are the major source of many nutrients because of the quantities consumed. Apart from being used as staples, they are also used for the preparation of many traditional deep fried items namely Kodubaley, Nippattu, Chakli (rice based snacks). Shankarpoli, Poorie, Mathari (wheat based snacks), sun dried wafers (wheat, rice, ragi, jowar based papadsand sandiges).
Download data is not yet available.
Metrics Loading ...
How to Cite
Chethana, H. S., Prakash, J., & Saraswathi, G. (2002). Effect of Microwave Heating on the Physicochemical Properties of Wheat and Rice Products. The Indian Journal of Nutrition and Dietetics, 39(11), 483–492. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6737
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at email@example.com for permissions related to commercial use of the article(s).