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

Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology

Vedprakash D. SURVE¹  Uday S. ANNAPURE¹  Shashank T. MHASKE²  Pravin G. KADAM² 

[1] Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, India;Polymer and Surface Engineering Department, Institute of Chemical Technology, Matunga, Mumbai, India;

关键词: Kurdi;    viscoelastic properties;    flow behaviour;    soaking temperature;   

DOI  :  

来源: DOAJ

【 授权许可】

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