Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 191-200

  Parimala, K R ^a   Sudha, M L ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Hydrocolloids; Mass transfer co efficient; Pasting properties; Puri; Rheological characteristics; Scanning electron microscopy

Indexed keywords

COLLOIDS; MASS TRANSFER; MOISTURE; VISCOSITY; WATER ABSORPTION;

% REDUCTIONS; CARBOXYMETHYL CELLULOSE; GUAR GUMS; HYDROCOLLOID; HYDROXYPROPYL METHYLCELLULOSE; PASTE VISCOSITY; PASTING PROPERTY; PURI; QUALITY CHARACTERISTIC; RHEOLOGICAL CHARACTERISTICS;

SCANNING ELECTRON MICROSCOPY;

ACACIA SENEGAL; CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 80054988304     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.07.005     Document Type: Article

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