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

<div>North Indian parottas with different levels of multigrain blend (MGB). (a) Control (0 g/100 g MGB); (b) 10 g/100 g MGB; (c) 20 g/100 g MGB; (d) 30 g/100 g MGB; (e) 40 g/100 g MGB [<a href="/journals/jfp/2016/8750258/#B30">28</a>].</div>

Journal of Food Processing

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Figure 1

Figure 1: Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review 