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.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.