Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

Journal of Ethnic Foods

Volumn 5, Issue 1, 2018, Pages 54-59

  Ananthanarayan, Laxmi ^a   Gat, Yogesh ^b   Kumar, Vikas ^b   Panghal, Anil ^b   Kaur, Narinder ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b LOVELY PROFESSIONAL UNIVERSITY   (India)

Author keywords

Black gram flour; Extrusion; Prefrying and postfrying characteristics of papad; Quality of fried oil

Indexed keywords

EID: 85033387592     PISSN: None     EISSN: 23526181     Source Type: Journal    
DOI: 10.1016/j.jef.2017.10.001     Document Type: Article

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