Study on the Effect of Concentration and Temperature on Rheological Properties of Whole Barley Flour Suspension by Using Mitschka Method
Author:
Affiliation:
1. Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur 721310 India
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12061/fullpdf
Reference42 articles.
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2. Barley for food: Characteristics, improvement, and renewed interest;Baik;Rev. J. Cereal Sci.,2008
3. Physicochemical characterization of starch based films;Bertuzzi;J. Food Eng.,2007
4. Flow behavior of cooked maize flour suspensions and applicability of mathematical models;Bhattacharya;J. Food Process Eng.,1994
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