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

Bhattacharya S.; Narasimha H.V.

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

1997

Bhattacharya S. | Narasimha H.V.

AGROVOC关键词

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

书目信息

发表于

Journal of food process engineering

卷 20 ISSN 0145-8876

页码

v.301-316(4)

其它主题

Pate de cuisson; Panificacion; Tecnicas analiticas; Masa de panaderia; Habitos alimentarios; Propiedades reologicas; Adhesivite; Propriete rheologique

语言

英语

注释

references. AVAILABILITY: US (DNAL TP368.J7).

类型

Journal Article; Journal Part

来源

Journal-of-food-process-engineering (USA). (Sep 1997). v. 20(4) p. 301-316.

团体作者

Central Food Technological Research Institute.

Anton de Kom Universiteit van Suriname, Paramaribo (Suriname).

自何时收录于AGRIS: 2012-11-15

格式: AGRIS AP

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

1997

AGROVOC关键词

书目信息