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Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation
Fermentation of batter is an integral part of the preparation of jilebi, a traditional ready-to-eat sweet product of Indian sub-continent. The flowability and pourability of batter are crucial for forming jilebi strands during frying. Flowability and pourability have been determined from simulation...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550930/ https://ncbi.nlm.nih.gov/pubmed/24425919 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0326-z |
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