Effect of Microwave Heating on the Physicochemical Properties of Wheat and Rice Products

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Authors

  • H. S. Chethana
     Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,IN
  • Jamuna Prakash
     Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,IN
  • G. Saraswathi
     Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,IN

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).

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Published

2002-11-01

How to Cite

Chethana, H. S., Prakash, J., & Saraswathi, G. (2002). Effect of Microwave Heating on the Physicochemical Properties of Wheat and Rice Products. The Indian Journal of Nutrition and Dietetics, 39(11), 483–492. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6737

Issue

Volume 39, Issue 11, November 2002

Section

Original Articles

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