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Effect of extrusion on thermal, textural and rheological properties of legume based snack
Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG an...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098766/ https://ncbi.nlm.nih.gov/pubmed/30150835 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3306-8 |
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