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Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough.

1997

Bhattacharya S. | Narasimha H.V.

AGROVOC Keywords
adhesividad analytical methods breadmaking comportement alimentaire comportement culturel conducta cultural contenido de humedad cultural behaviour doughs farine feeding habits flours harinas moisture content panification prensado pressage pressing rheological properties stickiness technique analytique temperatura temperature temps teneur en eau tiempo time urd
Bibliographic information
Volume 20 ISSN 0145-8876
Pagination
v.301-316(4)
Other Subjects
Pate de cuisson; Panificacion; Tecnicas analiticas; Masa de panaderia; Habitos alimentarios; Propiedades reologicas; Adhesivite; Propriete rheologique
Language
English
Note
references. AVAILABILITY: US (DNAL TP368.J7).
Type
Journal Article; Journal Part
Source
Journal-of-food-process-engineering (USA). (Sep 1997). v. 20(4) p. 301-316.
Corporate Author
Central Food Technological Research Institute.
Anton de Kom Universiteit van Suriname, Paramaribo (Suriname).
2012-11-15
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