Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods

Journal of Food Engineering

Volumn 69, Issue 1, 2005, Pages 23-30

  Solanki, S N ^a   Subramanian, R ^a   Singh, Vasudeva ^a   Ali, S Z ^a   Manohar, B ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Batter; Black gram; Damaged starch; Dry grinding; Microscopic structure; Parboiled rice; Particle size analysis; Raw rice; Specific energy consumption; Wet grinding

Indexed keywords

FERMENTATION; GRINDING (MACHINING); MICROSCOPIC EXAMINATION; PARTICLE SIZE ANALYSIS; PROTEINS; STARCH;

BATTER; BLACK GRAM; COLLOID MILL; DAMAGED STARCH; DRY GRINDING; PARBOILED RICE; RAW RICE; WET GRINDING;

FOOD PRODUCTS;

VIGNA MUNGO;

EID: 13444301365     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.07.007     Document Type: Article

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