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).
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