Effect of roasting on rheological and functional properties of sorghum flour

Food Science and Technology International

Volumn 20, Issue 8, 2014, Pages 579-589

  Ranganathan, Veena ^a   Nunjundiah, Indira Tyakal ^a   Bhattacharya, Sila ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

functional property; response surface methodology; rheology; roasting; Sorghum

Indexed keywords

LOW TEMPERATURE DRYING; MOISTURE; MOISTURE DETERMINATION; RHEOLOGY; SHEAR THINNING;

FUNCTIONAL PROPERTIES; GRAIN MOISTURE CONTENT; RESPONSE SURFACE METHODOLOGY; ROASTING; SECOND-ORDER POLYNOMIAL; SENSORY ACCEPTABILITIES; SORGHUM; WATER ABSORPTION CAPACITY;

WATER ABSORPTION;

WATER;

ANALYSIS; CHEMISTRY; COOKING; FLOUR; FLOW KINETICS; HEAT; PARTICLE SIZE; PLANT SEED; PROCEDURES; SORGHUM; TIME;

COOKING; FLOUR; HOT TEMPERATURE; PARTICLE SIZE; RHEOLOGY; SEEDS; SORGHUM; TIME FACTORS; WATER;

EID: 84911463079     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213497210     Document Type: Article

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