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Characterisation Of the Viscoelasticity Of Chickpea Flour Doughs

Nidhi, Yadav (2004) Characterisation Of the Viscoelasticity Of Chickpea Flour Doughs. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Rheological behaviour of food doughs are important for several applications including flattening, sheeting, rolling, mixing, and for the purpose of transporting and transferring. In addition, they also affect the attributes of the finished products in which the inedible dough is subjected to several processing steps such as extrusion forming, baking, frying and a combination of these processes. It is, thus, desirable that the doughs are characterized through experimental values or indices obtained by specific methods to determine their rheological behaviour.
Uncontrolled Keywords: viscoelasticity chickpea flour doughs rheology food doughs
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Aug 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/152

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