Investigation of chemical, rheological and sensory properties of curry-spices blend
In this study, blends of curry leaves and spices were processed into a paste in the following ratios: 100:0; 65:35; 50:50; 35:65; 0:100 and were investigated in terms of chemical, sensory and rheological properties. The viscosity, consistency index, and flow behavior index were measured using a modu...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2020-12-01
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| Edice: | Journal of Agriculture and Food Research |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2666154320300740 |
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