Narasimha, H.V. and Anantachar, T.K. and Gopal, M.S. and Desikachar, H.S.R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78.
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Abstract
Bajra (Pennisetum typhoides), was found to give a highly crisp, deep fried product while wheat and refined wheat flour gave extremely hard products, maize, sorghum and rice coming in between...
| Item Type: | Article |
|---|---|
| Author Affiliation: | Central Food Technological Research Institute, Mysore |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Maize Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 31 Jul 2012 10:25 |
| Last Modified: | 31 Jul 2012 10:26 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7078 |
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