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Rheological behavior of indian traditional fermented wheat batters used for preparation of Kurdi & Seera

2014

Vedprakash D. SURVE | Pravin G. KADAM | Shashank T. MHASKE | Uday S. ANNAPURE


Bibliographic information
Publisher
Galati University Press
Other Subjects
Kurdi; Flow behaviour; Food processing and manufacture; Soaking temperature; Viscoelastic properties
Language
English
Type
Journal Article
Source
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 1, Pp 75-86 (2014)

2022-09-15
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