Cooking behavior of rice and black gram in the preparation of IDLI, a traditional fermented product of indian origin, by viscography

Journal of Texture Studies

Volumn 40, Issue 1, 2009, Pages 36-50

  Koh, Bong Kyung ^a,b   Singh, Vasudeva ^a,c  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b Keimyung University   (South Korea)

^c NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Batter; Fermentation; Mucilaginous principle; Pasting profile parameters

Indexed keywords

VIGNA MUNGO;

EID: 58849161959     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00168.x     Document Type: Article

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