Studies on physical properties and effect of pre-milling treatments on cooking quality of pulses

Journal of Food Science and Technology

Volumn 42, Issue 3, 2005, Pages 258-262

  Mangaraj, S ^a   Agrawal, S ^a   Kulkarni, S D ^a   Kapur, T ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Chick pea; Cooking; Cooking quality; Cooking time; Dhal; Green gram; Physical properties; Pigeon pea; Pre milling treatment; Pulse milling

Indexed keywords

CHEMICALS; DRYING; POROSITY; QUALITY CONTROL; VITAMINS; WATER;

CHICK PEA; DHAL; PIGEON PEA; PRE-MILLING TREATMENT; PULSE MILLING;

PROTEINS;

CAJANUS CAJAN; CICER ARIETINUM; PISUM SATIVUM; VIGNA RADIATA VAR. RADIATA;

EID: 23244448119     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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