Technological Characterization of Hulless Barley (Hordium vulgare) Whole Grain Flour for Chapatti Making: Thermo- Mechanical, Physicochemical, Starch Digestibility and Retrogradation Traits
Research Article | Open Access
Volume 10 | Issue 2 |
Article DOI : https://doi.org/10.47739/2333-6706/1149
- 1. Department of Food Science and Technology, Guru Nanak Dev University, India
- 2. Food Science and Nutrition Program, College of Science, Health, Engineering and Education, Murdoch University, Australia
Hardeep Singh Gujral, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India, Tel: 91-183-2258802-3429, Fax: 91-183-2258820
