Composition and properties of mucilaginous polysaccharide from native and fermented black gram flour
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference20 articles.
1. Colorimetric Method for Determination of Sugars and Related Substances
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2. Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa);Archive of Food and Nutritional Science;2018-03-12
3. Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity;International Journal of Food Science & Technology;2007-06
4. Food-Derived Carbohydrates — Structural Complexity and Functional Diversity;Critical Reviews in Biotechnology;2002-01
5. PUNCTURE AND STRESS RELAXATION BEHAVIOR OF BLACKGRAM (PHASEOLUS MUNGO) FLOUR-BASED PAPAD DOUGH;Journal of Food Process Engineering;1997-09
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