Showing 1 - 17 results of 17 for search '"gram flour"', query time: 1.42s Refine Results
  1. 1
    Studies of the quality parameters of blended oils and sensory evaluation of gram flour products
    “.... Additionally, these oil mixes were utilized for preparing different types of gram flour snacks including potato...”
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    Article
  2. 2
    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...”
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    Article
  3. 3
    Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour
    by Rafiya Bazaz, Waqas N. Baba, Farooq Ahmad Masoodi
    Published 2016-12-01
    “...Rice flour and green gram flour (sprouted as well as unsprouted) were blended in different...”
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    Article
  4. 4
    Process optimization for yam flour incorporated in expanded extrudates
    Subjects: “...rice grit–maize grit–gram flour–yam flour...”
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    Article
  5. 5
    Bitrophic effects of artificial diets of American bollworm (Helicoverpa armigera H.) on different biological aspects of Bracon hebetor Say
    “... comprised of gram flour, rice flour, wheat flour and corn flour. Outcome of present investigation revealed...”
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    Article
  6. 6
    Physico-chemical, sensory and microbial quality of chicken meat chips
    “...Chicken meat chips with different extenders (Bengal gram flour, Black gram flour and cooked mashed...”
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    Article
  7. 7
    The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production
    “... of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram...”
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    Article
  8. 8
    Mass production of the nematode Acrobeloides longiuterus using Tribolium castaneum and artificial solid media
    by N. Thiruchchelvan, G. Thirukkumaran, G. Mikunthan
    Published 2021-06-01
    “... flour, palmyra tuber flour, corn flour, black gram flour and dhal flour with other basic ingredients...”
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    Article
  9. 9
    Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach
    “... of substitution of whole wheat flour on (w/w) basis using Bengal gram flour and germinated pearl millet flour...”
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    Article
  10. 10
    Assessment of Aglycones Isoflavone Profiling of Staple Indian Grain Flours and Soybean Sprout-Flour
    by Raman MANOHARLAL, Saiprasad V.S. GANDRA
    Published 2018-12-01
    “... flour, chickpea flour, toasted gram flour, little millet, quinoa, soybean, white millet, pearl millet...”
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    Article
  11. 11
    Development and Quality Evaluation of Multigrain Based Biscuit and their Sensory Characteristics During Storage
    “... and gram flour. The biscuits were formulated by taking different treatments and at different proportion...”
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    Article
  12. 12
    Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate
    “... at 90°C (bean flour) and 2.5 at 50°C to 5.83 at 90°C (green gram flour). Increase in syneresis...”
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    Article
  13. 13
    Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza
    “... absorption capacity (1.01 vs. 0.61 g water per gram flour) and particularly higher water solubility index...”
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    Article
  14. 14
    Rheological and thermal properties of sorghum dough
    by Kulamarva, Arun.
    Published 2005
    “... for preparation of the dough and the composition of the flour were varied. Wheat, soya and black gram flours were...”
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  15. 15
    Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour
    “... was replaced from 5–20% by kidney bean and black gram flours. Water absorption for dough making increased...”
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    Article
  16. 16
    Silis contamination in the flour of Golestan province
    “... was 0.003 and maximum was .018 grams in each 100 grams flour produced in province's factories. Mean silis...”
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    Article
  17. 17
    Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    “... or black-gram flours. The relationship between their structure, their cooking and Rheological properties...”
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    Article
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