Utilization of finger millet in the preparation of papad

Journal of Food Science and Technology

Volumn 41, Issue 4, 2004, Pages 379-382

  Vidyavati, H G ^a   Begum, J Mushtari ^a   Vuayakumari, J ^a   Gokavi, Sumangala S ^a   Begum, Shamshad ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

Author keywords

Black gram; Dough characteristics; Eleusine coracana; Finger millet; Papad; Sensory evaluation; Storage

Indexed keywords

AMINO ACIDS; BLOOD; COST EFFECTIVENESS; FOOD STORAGE; PROTEINS; SUBSTITUTION REACTIONS; VEGETABLE OILS;

BLACK GRAM; DOUGH CHARACTERISTICS; ELEUSINE CORACANA; FINGER MILLETS; PAPAD; SENSORY EVALUATION;

FOOD PRODUCTS;

AMINO ACIDS; BLOOD; COST EFFECTIVENESS; FOOD STORAGE; PROTEINS; VEGETABLE OIL;

ELEUSINE; ELEUSINE CORACANA; PHASEOLUS (ANGIOSPERM); VIGNA MUNGO;

EID: 14544299588     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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