Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity-Reference-Cited by-同舟云学术

Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity

Published:2007-06 Issue:6 Volume:42 Page:669-677
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Asha Mysore Ramaswamy,Susheelamma Nuggehally Sampathkumarachar,Guha Manisha

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01459.x/fullpdf

Reference36 articles.

1. AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE

2. AOAC (1980 ). Official Methods of Analysis , 13th edn . Pp. 132 -211 . Washington, DC: Association of Official Analytical Chemists.

3. Steady shear rheology of rice-blackgram suspensions and suitability of rheological models

4. Rheology of Bengal gram (Cicer arietinum) flour suspensions

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