Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack (original) (raw)

Effect of frying conditions on moisture, fat, and density of papad

R Math

Journal of food engineering, 2004

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Chemical stability of cottonseed and groundnut oil used for frying bhajias and its sensory qualities

Ashima Gupta

Journal of Microbiology, Biotechnology and Food Sciences, 2015

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PREPARATION OF PAPAD FROM URAD DHAL FLOUR AND SOYABEAN SEEDS FLOUR

IRJET Journal

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Fat uptake, shelf stability and sensory quality of soy incorporated cereal based papads

Surekha Puyed

The Indian journal of nutrition and dietetics, 2008

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Formulation and evaluation of papad developed with partial replacement of rice flour with buckwheat (Fagopyrum esculentum) flour

Mahesh Shivananjappa

IP Journal of Nutrition, Metabolism and Health Science

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Change in physicochemical properties of edible oil during frying: A review

Shairee Ganguly

2017

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Physico-chemical Characteristics of Papaya (Carica papaya L.) Seed Oil of the Hong Kong/Sekaki Variety

Nazrim Marikkar

Journal of Oleo Science, 2014

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The study of palm and rapeseed oil stability during frying

Magdalena Maszewska

Journal of applied botany and food quality, 2018

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Flour pretreatment on the quality characteristics and oil absorption of traditional South Indian festive snack

Lakshmi Menon

2015

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Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

Fabrice Vaillant

Journal of Food Engineering, 2021

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Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods

Farzana Akter

Asian Food Science Journal

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Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

Sukhpreet Kaur

Journal of Applied and Natural Science, 2015

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Studies on deep-fat fried snacks from some cereals and legumes

Uday Annapure

Journal of the Science of Food and Agriculture, 1998

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Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

H. Ghazali

Food Chemistry, 2007

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Nutritional Aspects of Kutki Fortified Papad

Afsharika azmi

Journal of Biology Agriculture and Healthcare, 2015

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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

Antonella Pasqualone

Legume Science

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Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Richa Mishra

Journal of Food Science and Technology, 2011

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Effect of the Presence and Absence of Potatoes under Repeated Frying Conditions on the Composition of Palm Oil

Eleni Kalogianni

Journal of the American Oil Chemists' Society, 2009

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Stability During Frying of Moringa oleifera Seed Oil Variety “Periyakulam 1”

John Tsaknis

Journal of Food Composition and Analysis, 2002

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Development of Papads: A Traditional Savoury With Purslane, Portulaca oleracea, Leaves

kavita waghray

Health Scope, 2016

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Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Mat Dian

Journal of Oil Palm Research, 2018

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Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Fabrice Vaillant

CyTA - Journal of Food, 2016

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Effect of Pretreatments and Frying Time on Physical and Chemical Properties.pdf

Adel G . Abdel-Razek

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Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein

AHMAD TARMIZI

Journal of the American Oil Chemists' Society, 2008

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Xylanase as a processing aid for papads, an Indian traditional food based on black gram

sandip bankar

LWT - Food Science and Technology, 2015

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Quality improvement of used fried rapeseed oil by treatment with activated charcoal and magnesium oxide

shahid atta

Acta Alimentaria, 2002

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Frying performance of a sunflower/palm oil blend in comparison with pure palm oil

Cristina Parisini, Maria Dolores Savarese

European Journal of Lipid Science and Technology, 2007

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Composition, stability and acceptability of different vegetable oils used for frying peanuts

Nelson Grosso

International Journal of Food Science & Technology, 2007

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Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips

IRWANDI Jaswir

2000

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Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips

Roselina Karim

Journal of Agricultural Science, 2010

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Quality parameters of sunflower oil and palm olein during multiple frying

Vesna Vujasinovic

Journal of Agricultural Sciences, Belgrade, 2020

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Low-fat papadams from black gram-tapioca blends

Uday Annapure

… journal of food …, 1997

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Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

Mathew Bolade

Asian Food Science Journal

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Improvement of Quality of Carica papaya L. with Clove Oil as Preservative in Edible Coating Technology

rita arbianti

Makara Journal of Technology, 2015

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