Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready-to-Eat Wheat Grits-Reference-Cited by-同舟云学术

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Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready-to-Eat Wheat Grits

Published:2016-03-15 Issue:2 Volume:40 Page:e12363
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Raigar Rakesh K.¹,Prabhakar Pramod K.¹,Srivastav Prem P.¹

Affiliation:

1. Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302 India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12363/fullpdf

Reference42 articles.

1. Effect of process parameters on work index, milling efficiency and some technological properties of yam flour using attrition mill;Badmus;Food and Biopro. Tech.,2013

2. Stone disc and hammer milling of bulgur;Bayram;J Cereal Sci.,2005

3. Effect of heat amylases and disulfide bond cleavage onthe in vitro digestibility of soybean protein;Boonvisut;J Agri. Food Chem.,1976

4. Influence of roasting time on sensory attributes of fresh roasted peanuts;Buckholz;J. Food Sci,1980

5. Physical investigations of surface membrane-water relationship of intact and gelatinized wheat-starch systems;Charles;Carbohydr. Res.,2003

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