Changes in the physical-chemical and organoleptic characteristics of parotta during storage

Food Research International

Volumn 33, Issue 5, 2000, Pages 323-329

  Indrani, D ^a   Jyothsna Rao, S ^a   Udaya Sankar, K ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Avrami exponent; DSC; Indian traditional food; Parotta; Storage

Indexed keywords

ALKALINITY; AMYLOPECTIN; AMYLOSE; DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; ORGANOLEPTIC PROPERTY; STARCH; STORAGE TIME; TEMPERATURE; VISCOSITY; WATER RETENTION;

EID: 0034083109     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00025-9     Document Type: Article

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