Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation

LWT

Volumn 44, Issue 3, 2011, Pages 665-672

  Singh, Gagan Deep ^a   Riar, Charanjit Singh ^a   Saini, Cozy ^a   Bawa, Amrinder S ^b   Sogi, Dalbir Singh ^c   Saxena, Dharmesh C ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

^c GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Cookies; Flour; Morphology; RVA; Water chestnut

Indexed keywords

COMMERCE; FRUITS; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; WATER TREATMENT;

COOKIE; FLOUR; MEAN PARTICLE SIZE; OPTIMISATIONS; PASTING PROPERTY; PHYSICO-CHEMICALS; POTASSIUM METABISULFITE; PRE-TREATMENTS; RVA; WATER CHESTNUT;

DRYING;

TRAPA;

EID: 78650513086     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.015     Document Type: Article

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