Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”-Reference-Cited by-同舟云学术

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Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”

Published:2023-06-15 Issue: Volume: Page:1-12
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Choudhary Pintu¹,Jha Piyush Kumar¹,Manoj D¹,Rawson Ashish¹²

Affiliation:

1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India

2. Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India

Funder

fundings

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2223536

Reference23 articles.

1. Effects of concentration and temperature on carboxymethylcellulose rheology

2. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry

3. PROPERTIES OF IDLI BATTER DURING ITS FERMENTATION TIME

4. Steady shear rheology of rice-blackgram suspensions and suitability of rheological models

5. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

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