Studies on the quality of fried snacks based on blends of wheat flour and soya flour

By Amudha Senthil, R. Ravi, K. Bhat, M. Seethalakshmi. 2002

65 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/403243a8cb7fa053a52b01e369ee2d23b0e38151

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1. C. Tzia
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Citations in the corpus

• Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars (2009, background): “St., the major index for dough strength, reduced upon addition of RF and CF compared to control wheat flour while SF results in increased stability (Fig. 2). Similar decrease in stability was also observed by Senthil et al. (2002) , Doxastakis et al. (2002), and Silaula et al. (1989) as the percent”