Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food

Journal of Cereal Science

Volumn 27, Issue 1, 1998, Pages 103-108

  Manohar, R Sai ^b   Manohar, B ^a   Rao, P Haridas ^b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NONE

Author keywords

Dalia; Rheology; Wheat grits

Indexed keywords

ARRHENIUS; TRITICUM AESTIVUM;

EID: 0008778907     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.9999     Document Type: Article

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