Studies on flow properties of Bengal gram ( Cicer arietinum ) flour for effective handling and storage strategies
Author:
Affiliation:
1. Department of Food Science and Technology National Institute of Food Technology, Entrepreneurship and Management Sonipat Haryana India
Funder
National Institute of Food Technology Entrepreneurship and Management
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13874
Reference54 articles.
1. The use of bulk density measurements as flowability indicators
2. Handling properties of cereal materials in the presence of moisture and oil
3. Agricultural Market Intelligence Centre PJTSAU. (2020). Bengal gram outlook.
4. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread
5. Particulate Flow and Agglomeration in Food Extrusion
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