Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2557-2563

  Wani, Idrees A ^a,b   Sogi, Dalbir S ^a   Gill, Balmeet S ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b UNIVERSITY OF KASHMIR   (India)

Author keywords

Adhesiveness; Black gram; Cooking quality; Hardness; Physical properties; Solid gruel loss

Indexed keywords

ADHESIVENESS; BLACK GRAM; CONSUMER ACCEPTANCE; COOKING CHARACTERISTICS; COOKING PROPERTIES; COOKING QUALITY; PROXIMATE COMPOSITIONS; SWELLING CAPACITIES;

HARDNESS; PROTEINS;

PHYSICAL PROPERTIES;

VIGNA MUNGO;

EID: 84886292400     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12249     Document Type: Article

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