Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 3044-3050

  Chakraborty, Subir K ^a   Tiwari, Anu ^b   Mishra, Atishay ^b   Singh, Alok ^b  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

^b BUNDELKHAND UNIVERSITY   (India)

Author keywords

Baking; Millet; Optimization; Rheology

Indexed keywords

FOOD PRODUCTS; OPTIMIZATION; RHEOLOGY;

BAKING; BARNYARD MILLET; DESIGNED EXPERIMENTS; MILLET; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; SECOND-ORDER POLYNOMIAL; THERMO-MECHANICAL STRESS;

STRESSES;

ECHINOCHLOA FRUMENTACEA; TRITICUM AESTIVUM;

EID: 84939415406     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1339-1     Document Type: Article

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