Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent
Author:
Affiliation:
1. Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13237
Reference79 articles.
1. Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough
2. Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour
3. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion
4. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size
5. Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
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