Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments-Reference-Cited by-同舟云学术

Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments

Published:2016-06-22 Issue:8 Volume:81 Page:E1938-E1948
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

J. Shanthilal¹,Bhattacharya Suvendu¹

Affiliation:

1. Food Engineering Dept; CSIR-Central Food Technological Research Inst; Mysore 570020 India

Funder

Council of Scientific and Industrial Research

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13355/fullpdf

Reference26 articles.

1. Thermorheological characteristics of chickpea flour slurry as affected by moisture content;Alvarez;J Food Engr,2014

2. Deep fat frying characteristics of chickpea flour suspensions;Bhat;Intl J Food Sci Tech,2001

3. Yield stress and time-dependent rheological properties of mango pulp;Bhattacharya;J Food Sci,1999

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4. Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling;Journal of Food Science;2018-02-06