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A study on rheological characteristics of roller milled fenugreek fractions
Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10–60 (0)C. The samples subjected to...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711422/ https://ncbi.nlm.nih.gov/pubmed/26787961 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1986-x |
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