Indian Flat Breads: A Review

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Indian Flat Breads: A Review"
written by Shabir Ahmad Mir, Haroon Rashid Naik, Manzoor Ahmad Shah, Mohammad Maqbool Mir, Muzammil Habib Wani, Mudassir Ahmad Bhat,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014

has been cited by the following article(s):

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[19]	Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders
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[20]	CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition …
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[24]	Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
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[25]	Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
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[6]	Recent advancements in the development of multigrain bread Cereal Chemistry, 2022 DOI:10.1002/cche.10578

[7]	Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties Applied Food Research, 2021 DOI:10.1016/j.afres.2021.100005

[8]	The Use of Iron-Enriched Yeast for the Production of Flatbread Molecules, 2021 DOI:10.3390/molecules26175204

[9]	Development and evaluation of chapatti quality of high amylose wheat mutants on the basis of physicochemical, textural and sensory characteristics LWT, 2020 DOI:10.1016/j.lwt.2020.110051

[10]	Profiling of selenium and other trace elements in breads from rice and maize cultivated in a seleniferous area of Punjab (India) Journal of Food Science and Technology, 2020 DOI:10.1007/s13197-020-04565-5

[11]	History and Domestication of Saccharomyces cerevisiae in Bread Baking Frontiers in Genetics, 2020 DOI:10.3389/fgene.2020.584718

[12]	Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas Frontiers in Microbiology, 2019 DOI:10.3389/fmicb.2019.00730

[13]	Selenium and Other Elements in Wheat (Triticum aestivum) and Wheat Bread from a Seleniferous Area Biological Trace Element Research, 2019 DOI:10.1007/s12011-019-01776-6

[14]	Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling Journal of Food Quality, 2018 DOI:10.1155/2018/8252570

[15]	Low glycaemic index bhakri: Indian sorghum unleavened flat bread Journal of Food Measurement and Characterization, 2017 DOI:10.1007/s11694-016-9447-4

[16]	Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review Journal of Food Processing, 2016 DOI:10.1155/2016/8750258

[17]	Influence of hydrocolloids on dough handling and technological properties of gluten-free breads Trends in Food Science & Technology, 2016 DOI:10.1016/j.tifs.2016.03.005

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