FLOW BEHAVIOR OF REGULAR AND PEANUTFORTIFIED IDLI BATTERS Academic Article

abstract

• Regular and peanutfortified idli batters showed shearthinning behavior before and after fermentation. Fermentation increased batter viscosity and degree of shear thinning of regular and peanutfortified batters. Fortification with defatted peanut flour (DPF) (up to 20%) significantly increased viscosity and the batters became more shear thinning at the 2530% DPF fortification level. Copyright 1995, Wiley Blackwell. All rights reserved

authors

• Castell-Perez, M

published proceedings

• Journal of Texture Studies

author list (cited authors)

• CASTELLPEREZ, M. E., & MISHRA, A. K.

citation count

• 6

complete list of authors

• CASTELL‐PEREZ, ME||MISHRA, AK

publication date

• January 1995

publisher

• Wiley  Publisher

published in

• Journal of Texture Studies  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1745-4603.1995.tb00965.x

start page

• 273

end page

• 279

volume

• 26

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1745-4603.1995.tb00965.x