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Effect of Ingredients and Processing Conditions on Fat Absorption and Texture of Mysorepak.

Yella Reddy, S. and Prabhakar, J. V. (1994) Effect of Ingredients and Processing Conditions on Fat Absorption and Texture of Mysorepak. Journal of Food Science and Technology, 31 (1). pp. 44-48. ISSN 0022-1155

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Item Type: Article
Uncontrolled Keywords: mysorepak, besan, texture, refined wheat flour, corn starch, sensory evaluation
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2019 05:22
Last Modified: 14 Feb 2019 05:22
URI: http://ir.cftri.com/id/eprint/13949

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