Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress

Author:

Chakraborty Subir K.,Tiwari Anu,Mishra Atishay,Singh Alok

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference29 articles.

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3. Bas D, Boyaci IH (2007) Modeling and optimization i: usability of response surface methodology. J Food Eng 78:836–845

4. Brennan CS, Samyue E (2004) Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits. Int J of Food Prop 7:647–657

5. Brites C, Trigo MJ, Santos C, Collar C, Rosell CM (2010) Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. J Food Bioprocess Technol 3:707–715

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