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2002•Journal of Cereal ScienceRequires access

Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour

Alok Kumar Srivastava, D. Meyer, P. Haridas Rao, W. Seibel

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Key concepts: Gluten, Food science, Wheat flour, Starch, Wheat starch, Wheat gluten, Chemistry

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Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour — Research Paper | ScholarLens