Effect of water and air content on the rheological properties of black gram batter

Journal of Food Engineering

Volumn 65, Issue 2, 2004, Pages 189-196

  Swami, Shrikant Baslingappa ^a,b   Das, S K ^b   Maiti, B ^b  

^a UTTAR BANGA KRISHI VISWAVIDYALAYA   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Black gram; Pulse batter; Rheology; Spreadability

Indexed keywords

FLUID DYNAMICS; GALVANIZING; MATHEMATICAL MODELS; MOISTURE; RHEOLOGY; VISCOMETERS; VISCOSITY;

BLACK GRAM; PULSE BATTER; SPREADABILITY;

AGRICULTURAL PRODUCTS;

PHASEOLUS (ANGIOSPERM); VIGNA MUNGO;

EID: 2642539374     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.012     Document Type: Article

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