Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Influence of three particle size (

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Bibliographic Details
Published in:Journal of food process engineering 2020-03, Vol.43 (3), p.n/a
Main Authors: Khushbu, S., Sunil, Chikkaballpur Krishnappa, Chidanand, Duggonahalli Veeresh, Jaganmohan, Rangarajan
Format: Magazinearticle
Language:English
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Description
Summary:Influence of three particle size (
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.13237