Chethana, H. S. and Jamuna Prakash and Saraswathi, G. (2002) Effect of microwave heating on the physicochemical properties of wheat and rice products. Indian Journal of Nutrition and Dietetics, 39 (11). pp. 483-492.
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Abstract
Cereals 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).
| Item Type: | Article |
|---|---|
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Manjula P Library Assistant |
| Date Deposited: | 23 Dec 2020 07:21 |
| Last Modified: | 23 Dec 2020 07:21 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/14299 |
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