Textural changes of green gram (phaseolus aureus) and horse gram (dolichos biflorus) as affected by soaking and cooking

Journal of Texture Studies

Volumn 42, Issue 1, 2011, Pages 10-19

  Sasikala, V B ^a   Ravi, R ^a   Narasimha, H V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cooking; Green gram; Horse gram; Legumes; Soaking; Texture

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; CONSUMER ACCEPTANCE; COOKING QUALITY; COOKING TIME; DOLICHOS BIFLORUS; EXPERIMENTAL CONDITIONS; FOOD INDUSTRIES; FORCE-DEFORMATION CURVES; GREEN GRAM; HARDNESS VALUES; HORSE GRAM; INNOVATIVE PRODUCT; KNOWLEDGE BASE; LEGUMES; PHASEOLUS AUREUS; PROCESSING STEPS; RESPONSE SURFACE METHODOLOGY; SOAKING; STRUCTURAL CHANGE; TEXTURAL CHANGES; WHOLE GRAINS;

CHEMICAL CONTAMINATION; HARDNESS; KNOWLEDGE BASED SYSTEMS; LEACHING; SCANNING ELECTRON MICROSCOPY;

TEXTURES;

DOLICHOS; DOLICHOS BIFLORUS; EQUIDAE; VIGNA RADIATA VAR. RADIATA;

EID: 79551486352     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00263.x     Document Type: Article

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