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Flow behavior of cooked maize flour suspensions and applicability of mathematical models.

Sila, Bhattacharya and Suvendu, Bhattacharya (1994) Flow behavior of cooked maize flour suspensions and applicability of mathematical models. Journal of Food Process Engineering, 17 (3). 263-278, 49 ref..

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Item Type: Article
Uncontrolled Keywords: cooked maize flour, flow behavior, rheological models, mathematical models
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions: Grain Science and Technology
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Mar 2018 05:47
Last Modified: 04 Sep 2018 11:16
URI: http://ir.cftri.com/id/eprint/4214

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