Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model-Reference-Cited by-同舟云学术

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Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model

Published:2010-04 Issue:4 Volume:97 Page:539-546
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bhattacharya Sila

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Dynamic viscoelasticity and stress relaxation in starch pastes;Akuzawa;Journal of Texture Studies,1995

2. Tropical Legumes: Resources for the Future;Anon,1978

3. Official Methods of Analysis;AOAC,1984

4. An Introduction to Rheology;Barnes,1989

5. Puncture and stress relaxation behaviour of black gram (Phaseolus mungo) flour-based papad dough;Bhattacharya;Journal of Food Process Engineering,1997

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