Studies In Whole Wheat Staple Foods - Arya, Shalini
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With rapidly changing lifestyles, changing socio- economic trends and increasing urbanization and consumerism there is a rising demand for convenience foods, which require minimum or no preparation time particularly the ready-to-eat (RTE) or the ready-to- heat-and-eat (RTHE) type of foods. Chapatti is an important staple food consumed by majority of the population in the Indian subcontinent and has great potential for commercial production and marketing. Present book reveals chemistry and preservation of whole wheat staple chapatti. Our work should be of particular interest to the readers of…mehr

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Produktbeschreibung
With rapidly changing lifestyles, changing socio- economic trends and increasing urbanization and consumerism there is a rising demand for convenience foods, which require minimum or no preparation time particularly the ready-to-eat (RTE) or the ready-to- heat-and-eat (RTHE) type of foods. Chapatti is an important staple food consumed by majority of the population in the Indian subcontinent and has great potential for commercial production and marketing. Present book reveals chemistry and preservation of whole wheat staple chapatti. Our work should be of particular interest to the readers of the Indian food industry, academia, research institutions, multinationals who have started business in Indian flat breads.
Autorenporträt
Dr Shalini Subhash Arya, Lecturer,Food Engg and Tech Dept, Institute of Chemical Technology, has M Tech and Doctorate in Food Technology and Engg from Mumbai University Institute of Chemical Technology.She has few national and international publications to her credit. Her interests lie in Indian traditional foods,chemistry and Technology