chapati

n.

（印度）薄煎饼；

Test baking of chapati--development of a method.
Changes in the quality characteristics of chapati during storage.
Effect of composite flours and additives on the texture of chapati.
Amino acid composition of spring wheats and losses of lysine during chapati baking
Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase.
Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour
Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapati/roti (Indian flat bread) making quality.
Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours
Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality
Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of I...