Relationships between selected properties of black gram Seeds and their composition

International Journal of Food Properties

Volumn 7, Issue 3, 2004, Pages 541-552

  Kaur, Maninder ^a   Singh, Narpinder ^a   Sandhu, Kawaljit Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Black gram seeds; Cooking time; Gelatinization; Instrumental TPA; Pasting; Physico chemical; Starch

Indexed keywords

COMPOSITION; DENSITY (SPECIFIC GRAVITY); GELATION; HYDRATION; SOLUBILITY; STARCH; TURBIDITY; VISCOSITY;

BLACK GRAM SEEDS; COOKING TIME; GELATINIZATION; INSTRUMENTAL TEXTURAL PROFILE ANALYSIS (TPA); PASTING; PHYSICO-CHEMICAL; WATER BINDING CAPACITY (WBC);

SEED;

VIGNA MUNGO;

EID: 6344258383     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200032966     Document Type: Article

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