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Rheology of chickpea (Cicer arietinum) flour suspensions and characterisation of fried product - boondi
Ravi, R. (2006) Rheology of chickpea (Cicer arietinum) flour suspensions and characterisation of fried product - boondi. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | chickpea, rheology, boondi, fried product |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Sensory Science |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Nov 2024 09:43 |
| Last Modified: | 20 Nov 2024 09:43 |
| URI: | http://ir.cftri.res.in/id/eprint/18311 |
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