TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 402, doi. 10.1111/j.1745-4603.2005.00024.x
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- Publication type:
- Article
Works by C. S. Raina
Results: 6
1
2
RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONS.
- Published in:
- Journal of Food Process Engineering, 2006, v. 29, n. 2, p. 134, doi. 10.1111/j.1745-4530.2006.00053.x
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- Publication type:
- Article
3
Optimization of the process variables for the preparation of processed paneer using response surface methodology.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 529
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- Publication type:
- Article
4
Optimisation of processing variables in the preparation of sweet potato chips using response surface methodology.
- Published in:
- European Food Research & Technology, 2003, v. 217, n. 5, p. 374
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- Publication type:
- Article
5
Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices.
- Published in:
- Drying Technology, 2006, v. 24, n. 11, p. 1487, doi. 10.1080/07373930600952834
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- Publication type:
- Article
6
Effect of Vital Gluten and Gum Arabic on the Textural Properties of Pasta Made from Pre-gelatinised Broken Rice Flour.
- Published in:
- Food Science & Technology International, 2005, v. 11, n. 6, p. 433, doi. 10.1177/1082013205060261
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- Publication type:
- Article