Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars

Journal of the Science of Food and Agriculture

Volumn 87, Issue 6, 2007, Pages 974-984

  Kaur, Maninder ^a   Singh, Narpinder ^b  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Black gram; Colour; Flour; Functional; Pasting; Thermal

Indexed keywords

VIGNA MUNGO;

EID: 34247487527     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2789     Document Type: Article

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