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Journal articles on the topic 'Chapati'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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1

Sapui, Meghna. "From the Table to the Trenches: The Chapati in The Wife and the Ward." Victorian Literature and Culture 50, no. 4 (2022): 639–67. http://dx.doi.org/10.1017/s1060150321000103.

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Nineteenth-century Anglo-Indian and British narratives represent the Indian Revolt of 1857 as an event with a rich gustatory grammar—a problem of greased cartridges, adulterated flour and salt, and mysterious chapatis. Contemporary colonial sources report the circulation of chapatis across North Indian villages on the eve of the revolt. To this day, these chapatis remain inscrutable. This essay traces the chapati from the Anglo-Indian table to the Kanpur trenches in the first English-language novel of the revolt, Edward Money's The Wife and the Ward (1859). The chapati, as a domestic edible, f

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2

K., Chiravi, Dadasaheb D. Wadikar, Mohammed Ayub Khan, Somashekaran Pandit Srihari, and Anil Dutt Semwal. "Evaluating the synergistic effect of emulsifiers as antistaling agents in the improvement of quality characteristics of ready-to-eat chapati (Indian flatbread)." Food Science and Applied Biotechnology 8, no. 1 (2025): 24. https://doi.org/10.30721/fsab2025.v8.i1.435.

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Chapati is an unleavened flatbread precisely consumed as a staple food across India and the Middle East. The staling limits the shelf life of the sensory qualities of chapati. Emulsifiers act as antistaling agents due to their structural interaction with starch and water in food. Hence, an optimal combination of emulsifiers, namely diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl-2 lactylate (SSL), and glycerol monostearate (GMS), was formulated using response surface modelling to study their synergistic action in improving the quality of RTE chapaties. The responses we

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3

Kumar, Satish, Virinder Singh Sohu, Satish Kumar Gupta, Rajinder Pal Singh, and Navtej Singh Bains. "Understanding the chapatti making attributes of the Indian wheats – II: The rheological basis." Journal of Applied and Natural Science 10, no. 2 (2018): 723–40. http://dx.doi.org/10.31018/jans.v10i2.1773.

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The concept of good chapati varies from individual to individual and depends mainly on the rheological properties of the dough used to prepare the chapaties. The research project was largely built around two type of plant meterials, the tall traditional cultivars of the pre-dwarfing era, and three backcross recombinant populations (BC1F5 generation) C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines). Association of traits studied with chapati score in set of cultivars and genetic stocks Starch pasting characteristics showed mild negative

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Hemalatha, M. S., and U. J. S. Prasada Rao. "Effect of Peroxidase on the Physico-chemical, Rheological Properties of Whole Wheat Flour Dough, and Quality Attributes of Chapati and Its Health Benefits." Journal of Food Engineering and Technology 13, no. 2 (2024): 33–40. http://dx.doi.org/10.32732/jfet.2024.13.2.33.

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Additives are added to wheat flour to improve the quality of its products. Enzymes are preferred as additives over chemical agents, as they are safe and natural. Few studies indicate that incorporation of peroxidase in wheat flour influences the bread quality, however, no report is available on its influence on whole wheat flour and on chapati quality and hence, a study has been carried out on the effect of peroxidase on the protein characteristics and rheological properties of whole wheat flour dough, chapati quality and its health benefits. In the present study, addition of peroxidase to who

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Sachanarula, Sirin, Praew Chantarasinlapin, and Sirichai Adisakwattana. "Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion." Foods 11, no. 20 (2022): 3157. http://dx.doi.org/10.3390/foods11203157.

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Pigeon pea (Cajanus cajan (L.) Millsp.), a potential legume as an economical source of protein, is commonly cultivated in tropical and subtropical regions of the world. Therefore, pigeon pea may be potentially used as a substitute to improve the nutritional profile of foods. In the present study, the effect of substitution of whole wheat flour (WWF) with 20% and 40% pigeon pea flour (PPF) on the nutritional properties, color profiles, and starch and protein digestibility of chapati was investigated. The results showed that PPF had higher protein content but less carbohydrate than WWF. The prot

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Kumar, Satish, V. S. Sohu, and N. S. Bains. "Agronomic performance of Indian wheat varieties and genetic stocks known for outstanding chapati quality characteristics." Journal of Applied and Natural Science 10, no. 1 (2018): 149–57. http://dx.doi.org/10.31018/jans.v10i1.1595.

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The aim of the present study was to evaluate set of wheat genotypes in one location for their agronomic performance and chapati quality. The cultivars included the tall traditional wheat of the pre-dwarfing era, which were known to excel for chapati quality. This set also included varieties known to have good chapati quality, commercially grown wheats, advanced lines and genetic stocks excelling in one or other quality attribute. All these genotypes developed for different component traits were evaluated along with the recently released high yielding varieties to assess their quality. The mean

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Kumar, Satish, Virinder Singh Sohu, Satish Kumar Gupta, Rajinder Pal Singh, and Navtej Singh Bains. "Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis." Journal of Applied and Natural Science 10, no. 2 (2018): 572–92. http://dx.doi.org/10.31018/jans.v10i2.1739.

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The research project was largely built around the tall traditional cultivars of the pre-dwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC1F5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW

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8

Miglani, Neetu, Kiran Bains, and Simranpreet Kaur Bhathal. "Formulation and efficacy study of metabolic syndrome-specific ingredient mix." Nutrition & Food Science 48, no. 2 (2018): 272–84. http://dx.doi.org/10.1108/nfs-07-2017-0152.

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Purpose The study aims to design metabolic syndrome (MetS) ingredient mix with optimum amino acid makeup using key foods with reported functional properties and study the efficacy of this mix to alleviate the symptoms of MetS among adult men and women with MetS. Design/methodology/approach In total, 25 MetS-specific ingredient mixes that included wheat flour, common legumes, fenugreek and flaxseeds were formulated by correcting their amino acid score. The suitability of these mixes was tested for the preparation of chapati (an unleavened Indian bread). Owing to its highest lysine content, the

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Butt, Masood Sadiq, Naureen Shahzadi, Hafiz Suleria, Tauseef Sultan, and Muhammad Imran Chohan. "Effect of dietary fiber in lowering serum glucose and body weight in sprague dawley rats." Functional Foods in Health and Disease 1, no. 8 (2011): 261. http://dx.doi.org/10.31989/ffhd.v1i8.124.

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Introduction: The present study evaluated the hypoglycemic perspectives and weight loss significance of dietary fiber. Dietary fiber was supplemented in commercial wheat flour (atta) for the preparation of chapaties, a staple diet of South Asia. Male Sprague Dawley rats (n = 100) were randomly divided into 4 diet groups (n = 25 per group). The control group was fed basal diet that included commercial wheat flour chapati, cornstarch, corn oil, salt and vitamin mixture in such a way that 10% of the protein was available from the final diet. To the basal diet of other 3 groups, chapaties suppleme

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Parvin, S., K. E. B. Knudsen, L. Tetens, L. Ali, and K. S. Anwar. "Glycaemic, Insulinaemic and Nonesterified Fatty Acid Responses of Rice and Chapati in Type 2 Diabetes Mellitus Subjects." Journal of Medical Science & Research 14, Number 1 (2010): 13–20. http://dx.doi.org/10.47648/jmsr.2010.v1401.03.

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To observe the plasma glucose. insulin and nonesrenfied fatty acid (NEM) responses on consumption of rice and chapati. 17 rope 2 diabetic subjects. consumed equi.carbohydrate amount of two mrieties of rice. aro varies/es of traditional wheat flour bread and white bread as the reference food. Blood sample wax drawn eight times between Oh and 3h to measure glucose. insulin and NEPA. Plasma ghicose response to both varieties of chapati was significantly lower as compared to that of IVB and BR32 lice. Rice BR32 showed higher glytemic response than boiled water chapati. The different glymeinic resp

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Muhammad, Farooq, Khan Iltaf, Ilyas Naila, et al. "Study on the Physico-Chemical Characteristics of Value Added Banana Products." International Journal of Environmental & Agriculture Research 4, no. 4 (2018): 83–87. https://doi.org/10.5281/zenodo.1238806.

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<strong><em>Abstract</em></strong><strong>—</strong> <em>The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety </em><em>were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C.</em><em> The results showed that the maximum pH (7.68) and TSS (26.30 brix)

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Mwale, Mary Mabel, EL Colon, MD James, and Lambert Lambert. "Preference ranking of selected carbohydrate energy staples by very active manual workers in Nairobi, Kenya." African Journal of Food, Agriculture, Nutrition and Development 22, no. 106 (2022): 19285–305. http://dx.doi.org/10.18697/ajfand.106.20930.

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In Kenya, “Ugali”, made from milled whole sifted dry maize (corn) flour, is the popular staple food consumed by nearly 80% of the population. The overreliance on “Ugali” has posed a major problem socially, economically and politically. Ugali is generally perceived to have higher energy and satiety compared to other carbohydrate staple foods. A descriptive cross-sectional study was conducted using 322 purposefully selected respondents. The objective was to determine the preference ranking of selected commonly consumed carbohydrate energy staple foods by Very Active Manual Workers (VAMW). The VA

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13

Jacobson, B. "Chapati flour should be fortified as well." BMJ 311, no. 6999 (1995): 256. http://dx.doi.org/10.1136/bmj.311.6999.256a.

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14

Vishakha singh, Swiny Sandhvi. "Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products." International Journal of Current Microbiology and Applied Sciences 10, no. 9 (2021): 262–67. http://dx.doi.org/10.20546/ijcmas.2021.1009.030.

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Proso millet is a protein-rich grain that also contains minerals such as phosphorus and magnesium. The amount of phosphrous (206mg) and magnesium (153mg) in this millet is higher than in other millets. Processing such as soaking and roasting affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate and tannin content. Many traditional Indian Recipes have been prepared from proso millet or blended with other cereal and legume flours to enhance the nutritional value and palatability. Development and value addition to proso millet incorporated fresh products

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15

Mushtaq, Ayesha. "Sensory Evaluation of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapati." Journal of Natural & Ayurvedic Medicine 3, no. 2 (2019): 1–21. http://dx.doi.org/10.23880/jonam-16000184.

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Nutrition play important role in prevention of disease and promote good health if taken with clear understanding of importance of certain foods and assist in prevention of disease. Calcium is very important for bone and teeth health. Similarly zinc is needed for the brain modulation, gene expression DNA, RNA metabolism. Calcium decreases in young adult as they age. When calcium is not enough in the diet the body take calcium from the bone and lead to bone weakness. Zinc helps in wound healing and effect on learning and memory and regulates immune function. Zinc is used to prevent inflammation

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16

Majeed, Muhammed, Shaheen Majeed, Sivakumar Arumugam, Furqan Ali, and Kirankumar Beede. "Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856." Bioscience, Biotechnology, and Biochemistry 85, no. 4 (2020): 962–71. http://dx.doi.org/10.1093/bbb/zbaa116.

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ABSTRACT Thermal stability (D-value and pasteurization) and gastric acid resistance of spore forming and nonspore forming probiotic strains were evaluated in this study. Bacillus coagulans MTCC 5856 spores showed highest thermal resistance (D-value 35.71 at 90 °C) when compared with other Bacillus strains and Lactobacillus species. B. coagulans strains exhibited significantly higher resistance to simulated gastric juice (pH 1.3, 1.5, and 2.0) compared to Lactobacillus strains. It also showed high resistance to cooking conditions of chapati (whole wheat flour-based flatbread) (88.94% viability)

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S, Kanimozhi, and Arivuchudar R. "Influence of Quinoa Enrichment on the Formulation, Qualitative Parameters and Consumer Acceptability of Low-Gluten Foods." Biosciences Biotechnology Research Asia 20, no. 2 (2023): 635–42. http://dx.doi.org/10.13005/bbra/3117.

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ABSTRACT: Quinoa, is renowned as a grain of the 21st century in lieu of its capacity to withstand any climatic condition, its potential health benefits and exceptional nutritional value. Breakfast is the important meal of the day, which is skipped most often by most of the people. This study is framed with the objective of developing breakfast foods from the highly nutritious food grain like quinoa. As, Chapati and bars are easier to prepare and consume, the study aims at developing high-quality, convenient foods products by incorporating quinoa flour and quinoa flakes. The processed quinoa fl

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18

Pandey, Shalini, and Neelma Kunwar. "Impact of Barley Product on Human Health and Inhibiting Factors for Consuming the Barley Product." Asian Journal of Agricultural Extension, Economics & Sociology 41, no. 7 (2023): 146–52. http://dx.doi.org/10.9734/ajaees/2023/v41i71957.

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Barley is simply a grain, but scientists have given its importance to say that barley is also a nutritious cereal like Rai, Wheat, and Maize, which grows in India. Rice and wheat consumption is very high than other crops in India. As scientists researched Barley's golden benefits, the practice of eating barley started all over the world, otherwise barley was used only in Hawan-Samagri and beer preparation. Barley chapatti is very famous in Maharashtra. Barley product is now easily available in market as barley flour, barley bread, barley flakes, roasted barley etc. Foreigners use barley in the

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19

SHAIKH, IRSHAD M., SHALINI K. GHODKE, and LAXMI ANANTHANARAYAN. "INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD)." Journal of Food Processing and Preservation 32, no. 3 (2008): 378–403. http://dx.doi.org/10.1111/j.1745-4549.2008.00185.x.

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CHAUDRI, A. B., and H. G. MULLER. "Technical note: The destruction of thiamine during chapati baking." International Journal of Food Science & Technology 9, no. 1 (2007): 123–24. http://dx.doi.org/10.1111/j.1365-2621.1974.tb01753.x.

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21

Hemalatha, Mysore S., Ragu Sai Manohar, Paramahans V. Salimath, and Ummiti J. S. Prasada Rao. "Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality." Food and Nutrition Sciences 04, no. 09 (2013): 884–92. http://dx.doi.org/10.4236/fns.2013.49116.

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22

Devi, Chingakham Basanti, Kiran Bains, Harpreet Kaur, and Amarjeet Kaur. "Development of Wheatgrass Powder Enriched Health Foods with Enhanced Free Radical Scavenging Activity." Indian Journal of Nutrition and Dietetics 56, no. 3 (2019): 232. http://dx.doi.org/10.21048/ijnd.2019.56.3.23511.

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<p>Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. Its various formulations are available in the form of extracts or powders used as health supplements. However, there is a huge potential of utilization for wheatgrass in the development of health foods for general good health as well as cure of disorders like metabolic syndrome, cancer, thalassemia, aneamia etc. With an aim to develop wheatgrass enriched health foods, the wheatgrass powder could be incorporated up to 10% in chapati and biscuits and up to 5% in bread without compromising the overall accept

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23

Ejaz, Rebia, Mian Kamran Sharif, Imran Pasha, et al. "Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals." Biological Sciences - PJSIR 60, no. 1 (2017): 19–26. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.19.26.

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The present study was taken to prepare barley and oat meal supplemented flours with specialreference to chapati making quality. For this purpose, nine treatments of supplemented flours were preparedby gradually replacing whole wheat. Chapaties were prepared from all compositions along with control(100% whole wheat flour) and analysed for dietary fibre content and sensory attributes like colour, taste,aroma, texture, breakability, folding ability, chewability and overall acceptability at stated intervals. Efficacystudy was carried out on healthy individuals to explore the hypocholesterolemic an

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Farheen, Jabeen, and Farzana Nasir Naqvi. "Assessment of high yielding local Pakistani bread wheat genotypes for improved chapati making quality." World Journal of Biology and Biotechnology 5, no. 3 (2020): 1. http://dx.doi.org/10.33865/wjb.005.03.0330.

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The experiment was conducted to classify the maximum glutenin protein possessed Pakistani bread wheat genotype for superlative chapati making quality by ten yield-related parameters. The studied germplasm was acquired from NARC, Pakistan, and planted in randomized-complete-block-design with four replicates at the screen house of the Genetics Department. Data were assessed via Duncan’s test, correlation analysis, SDS-PAGE, and cluster analysis. Duncan’s test conceded that Pirsabak-85 had the highest plant height, flag leaf area, biomass, grain yield plantˉ1, harvest index, and protein content.

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Sridhar, B. S., and B. Manohar. "Optimization of the continuously extruded unleavened flat bread ( chapati ) process." European Food Research and Technology 212, no. 4 (2001): 477–86. http://dx.doi.org/10.1007/s002170000280.

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26

Gangadharappa, Gundabhakthara Hosamane, and P. Prabhasankar. "Spreadsheet aided fuzzy model for prediction of chapati making quality." Journal of Food Science and Technology 48, no. 3 (2011): 344–48. http://dx.doi.org/10.1007/s13197-011-0250-2.

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Bala, Manju, Arun Kumar, S. K. Nanda, and R. K. Gupta. "Effect of Casein and Hydrocolloid on Maize Dough and Chapati Properties." International Journal of Current Microbiology and Applied Sciences 7, no. 04 (2018): 2058–70. http://dx.doi.org/10.20546/ijcmas.2018.704.236.

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Jagannath, J. H., K. S. Jayaraman, and S. S. Arya. "Dynamic mechanical thermal analysis of chapati and phulka (Indian unleavened bread)." Food Chemistry 64, no. 4 (1999): 571–76. http://dx.doi.org/10.1016/s0308-8146(98)00103-4.

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Gujral, Hardeep Singh, and Ambika Pathak. "Effect of composite flours and additives on the texture of chapati." Journal of Food Engineering 55, no. 2 (2002): 173–79. http://dx.doi.org/10.1016/s0260-8774(02)00061-4.

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30

Gurushree, M. N., C. R. Nandini, K. Pratheeksha, P. Prabhasankar, and Gangadharappa Gundabhakthara Hosamane. "Design, development and performance evaluation of chapati press cum vermicelli extruder." Journal of Food Science and Technology 48, no. 2 (2010): 218–24. http://dx.doi.org/10.1007/s13197-010-0163-5.

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Kaur, Karmjeet, Dr Harpreet Kaur, Dr Kiran Bains, Dr Jaswinder Kaur Brar, Dr Preety Ahluwalia, and Dr Amarjeet Kaur. "Glycemic response of chapati (Indian flat bread) developed from cereal pulse blends." International Journal of Chemical Studies 8, no. 5 (2020): 2539–44. http://dx.doi.org/10.22271/chemi.2020.v8.i5ai.10700.

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Bhatnagar, Tripti, Archana Sachdev, and R. P. Johari. "Molecular Characterization of Glutenins in Wheat Varieties Differing in Chapati Quality Characteristics." Journal of Plant Biochemistry and Biotechnology 11, no. 1 (2002): 33–36. http://dx.doi.org/10.1007/bf03263131.

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Hemalatha, M. S., K. Leelavathi, P. V. Salimath, and U. J. S. Prasada Rao. "Control of chapati staling upon treatment of dough with amylases and xylanase." Food Bioscience 5 (March 2014): 73–84. http://dx.doi.org/10.1016/j.fbio.2013.11.003.

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Bedi, Samapti, Souvik Tewari, Shweta Parida, Bidyut Bandhopadhyay, Prathiksa Pramanik, and Pritha Chatterjee. "Formulation and sensory evaluation of chapati fortified with different vegetable waste powders." International Journal of Research in Agronomy 7, no. 4S (2024): 142–47. http://dx.doi.org/10.33545/2618060x.2024.v7.i4sb.568.

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Anjum, Faqir M., Ijaz Ahmad, Masood S. Butt, M. A. Sheikh, and Imran Pasha. "Amino acid composition of spring wheats and losses of lysine during chapati baking." Journal of Food Composition and Analysis 18, no. 6 (2005): 523–32. http://dx.doi.org/10.1016/j.jfca.2004.04.009.

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Venkateswari, J., R. P. Johari та S. L. Mehta. "Genomic Organisation of α-Gliadin Gene in Wheat Varieties Differing in Chapati Characteristics". Journal of Plant Biochemistry and Biotechnology 5, № 1 (1996): 23–26. http://dx.doi.org/10.1007/bf03262974.

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Yadav, D. N., A. Rajan, G. K. Sharma, and A. S. Bawa. "Effect of fiber incorporation on rheological and chapati making quality of wheat flour." Journal of Food Science and Technology 47, no. 2 (2010): 166–73. http://dx.doi.org/10.1007/s13197-010-0036-y.

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Yadav, Deep N., Krishna K. Singh, and Jagbir Rehal. "Studies on fortification of wheat flour with defatted rice bran for chapati making." Journal of Food Science and Technology 49, no. 1 (2011): 96–102. http://dx.doi.org/10.1007/s13197-011-0264-9.

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GUPTA, T. R. "SPECIFIC HEAT of INDIAN UNLEAVENED FLAT BREAD (CHAPATI) AT VARIOUS STAGES of COOKING." Journal of Food Process Engineering 13, no. 3 (1990): 217–27. http://dx.doi.org/10.1111/j.1745-4530.1990.tb00069.x.

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GUPTA, T. R. "THERMAL CONDUCTIVITY of INDIAN UNLEAVENED FLAT BREAD (CHAPATI) AT VARIOUS STAGES of BAKING." Journal of Food Process Engineering 16, no. 3 (1993): 227–35. http://dx.doi.org/10.1111/j.1745-4530.1993.tb00318.x.

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Inamdar, Aashitosh A., Suresh D. Sakhare, and P. Prabhasankar. "Chapati Making Quality of Whole Wheat Flour (Atta ) Obtained by Various Processing Techniques." Journal of Food Processing and Preservation 39, no. 6 (2015): 3032–39. http://dx.doi.org/10.1111/jfpp.12568.

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42

Downs, Troy. "Host of Midian: The Chapati Circulation and the Indian Revolt of 1857-58." Studies in History 16, no. 1 (2000): 75–107. http://dx.doi.org/10.1177/025764300001600104.

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43

Kapoor, Swati, Pushpinder Singh Ranote, and Savita Sharma. "Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)." Journal of Applied and Natural Science 7, no. 1 (2015): 309–15. http://dx.doi.org/10.31018/jans.v7i1.607.

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Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/1

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Ghumre, Kirti Yashwant, and Asha Arya. "Development of Value Added Bhakari and Chapati by Incorporating Horse Gram (Macrotyloma uniflorum) Powder." International Journal of Current Microbiology and Applied Sciences 9, no. 6 (2020): 3940–46. http://dx.doi.org/10.20546/ijcmas.2020.906.462.

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Sharma, Kusum, Nikita Wadhawan, and Sunidhi Mishra. "Development and Sensory Evaluation of Wheat Flour Chapati Grown under Six Agro Management Practices." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (2020): 1080–85. http://dx.doi.org/10.20546/ijcmas.2020.907.126.

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Hemalatha, M. S., and U. J. S. Prasada Rao. "Effect of surfactant and fat on chapati making quality and control of its staling." Current Research in Food Science 5 (2022): 11–18. http://dx.doi.org/10.1016/j.crfs.2021.11.010.

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Sidhu, J. S., W. Seibel, J. M. Brümmer, and H. Zwingelberg. "Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread (Chapati)." Journal of Food Science 53, no. 5 (1988): 1563–65. http://dx.doi.org/10.1111/j.1365-2621.1988.tb09325.x.

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Yadav, Deep Narayan, Prakash Eakanathrao Patki, Chitrashekarachar Mahesh, Gopal Kumar Sharma, and Amrindar Singh Bawa. "Optimisation of baking parameters of chapati with respect to vitamin B1and B2retention and quality." International Journal of Food Science & Technology 43, no. 8 (2008): 1474–83. http://dx.doi.org/10.1111/j.1365-2621.2008.01712.x.

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RAO, P. HARIDAS, K. LEELAVATHI, and S. R. SHURPALEKAR. "OBJECTIVE MEASUREMENTS OF THE CONSISTENCY OF CHAPATI DOUGH USING A RESEARCH WATER ABSORPTION METER." Journal of Texture Studies 17, no. 4 (1986): 401–20. http://dx.doi.org/10.1111/j.1745-4603.1986.tb00561.x.

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Gujral, Hardeep Singh, and Shalini Gaur. "Instrumental Texture of Chapati as Affected by Barley Flour, Glycerol Monostearate and Sodium Chloride." International Journal of Food Properties 8, no. 2 (2005): 377–85. http://dx.doi.org/10.1081/jfp-200059492.

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