Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions

Journal of Food Science and Technology

Volumn 46, Issue 6, 2009, Pages 543-548

  Chakkaravarthi, A ^a   Punil Kumar, H N ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Flow behaviour; Jilebi; Processing conditions; Texture

Indexed keywords

ADDITIONAL FORCES; APPARENT VISCOSITY; CENTRAL COMPOSITE; CONE GEOMETRY; CONSISTENCY INDEX; CONTROLLED-STRESS RHEOMETERS; EAST ASIAN COUNTRIES; EXPERIMENTAL DESIGN; FLOW BEHAVIOUR; FLOW BEHAVIOUR INDEX; FLOWABILITY; GRAVITY FLOWS; HERSCHEL-BULKLEY MODEL; JILEBI; MOISTURE CONTENTS; ON FLOW; PROCESSING CONDITIONS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SECOND ORDERS; SHEAR THINNING; WHEAT FLOURS;

FERMENTATION; FLOW FIELDS; FLUID DYNAMICS; MOISTURE CONTROL; MOISTURE DETERMINATION; RHEOLOGY; TEXTURES; VISCOSITY;

YIELD STRESS;

TRITICUM AESTIVUM;

EID: 70449408121     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

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