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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.res.in/id/eprint/13949 |
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