Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati
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DOI: 10.1002/cche.70026
Abstract: This study investigates the synergistic effects of diacetyl tartaric acid monoglyceride esters (DATEM), sodium stearoyl‐2‐lactylate (SSL), and glycerol monostearate (GMS) on the rheological, microstructural, and qualitative properties of wheat flour dough and chapati. Surfactant addition… read more here.
Keywords: quality; synergic effect; rheological microstructural; chapati ... See more keywords
ASSESSMENT OF CONSUMERS' PREFERENCE FOR ORANGE-FLESHED SWEET POTATO PUREE CHAPATI: A CASE OF RURAL AND URBAN CONSUMERS IN KENYA.
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DOI: 10.1002/jsfa.12734
Abstract: BACKGROUND Orange-fleshed sweetpotato (OFSP) is bio-fortified with vitamin A precursors through breeding and is thus ideal for combating vitamin A deficiency (VAD). One of the potential mechanisms to promote the consumption of OFSP is to… read more here.
Keywords: rural urban; consumers preference; chapati; ofsp puree ... See more keywords