Shelf stable multigrain halwa mixes: Preparation of halwa, their textural and sensory studies

Journal of Food Science and Technology

Volumn 50, Issue 5, 2013, Pages 879-889

  Itagi, Hameedabanu N ^a,b   Singh, Vasudeva ^a,b   Indiramma, A R ^a,b   Prakash, Maya ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Equilibrium moisture content; Multigrain halwa mixes; Ready to cook; Relative humidity; Sensory; Storage

Indexed keywords

ACCELERATED STORAGES; CRITICAL MOISTURE CONTENT; CRITICAL RELATIVE HUMIDITY; EQUILIBRIUM MOISTURE CONTENTS; EQUILIBRIUM RELATIVE HUMIDITY; INITIAL MOISTURE CONTENT; MULTI-GRAIN; SENSORY;

ATMOSPHERIC HUMIDITY; ENERGY STORAGE; MOISTURE DETERMINATION; PACKAGING MATERIALS;

MOISTURE;

ELEUSINE CORACANA; ELEUSINE CORACANA SUBSP. CORACANA; TRITICUM AESTIVUM;

EID: 84881076920     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0423-z     Document Type: Article

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