Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack
Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters functional properties resulting in changing quali...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2018-03-01
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| Series: | Journal of Ethnic Foods |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618117301324 |