![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
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.
![[thumbnail of t-2015.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "t-2015.pdf") |
PDF
t-2015.pdf - Submitted Version Restricted to Repository staff only Download (51MB) |
| 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 |
Actions (login required)
 |
View Item |