Table of Contents
Journal of Food Processing
Volume 2016 (2016), Article ID 8750258, 9 pages
http://dx.doi.org/10.1155/2016/8750258
Review Article

Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
2Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India

Received 31 August 2015; Revised 26 November 2015; Accepted 13 December 2015

Academic Editor: Franco P. Pedreschi

Copyright © 2016 Akanksha Pahwa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Akanksha Pahwa, Amarjeet Kaur, and Ritika Puri, “Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review,” Journal of Food Processing, vol. 2016, Article ID 8750258, 9 pages, 2016. doi:10.1155/2016/8750258