Grinding characteristics and batter quality of rice in different wet grinding systems
Authors:
- Pankaj SharmaPSPankaj Sharma
- A. ChakkaravarthiACA. Chakkaravarthi
- Vasudeva SinghVSVasudeva Singh
- R. SubramanianRSR. Subramanian
- 1 October 2008
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 88 (4) , 499-506
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foodsJournal of Food Engineering, 2005
- Grinding characteristics of carrots (Daucus carota L.)Journal of Food Engineering, 1993
- SLURRY VISCOSITY AS A POSSIBLE INDICATOR OF RICE QUALITYJournal of Texture Studies, 1989
- RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICEJournal of Texture Studies, 1980