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Journal of Food Science and Technology
Volumn 43, Issue 4, 2006, Pages 430-433
Effect of processing on functional properties and product making quality of horse gram flour
Author keywords

Boondi; Dolichos biflorus; Functional properties; Horse gram; Papad; Product quality
Indexed keywords

FOOD PRODUCTS; MICROWAVES; QUALITY CONTROL; VISCOSITY MEASUREMENT;
EID: 33745935787     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (4)
References (14)
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  • 7
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  • 8
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  • 10
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    • The effect of the concentration of batter made from chickpea flour on quality of a deep-fried product
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  • 11
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.