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INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY,MICROSTRUCTURE AND QUALITY OF COOKIES
Authors:JYOTSNA RAJIV  SWETHA LOBO  A. JYOTHI LAKSHMI  G. VENKATESWARA RAO
Affiliation:1. Departments of Flour Milling, Baking and Confectionery Technology;2. Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570 020, Karnataka, India
Abstract:
Keywords:Cookies  green gram flour  in vitro protein digestibility  minerals  rheology  scanning electron microscopy  wheat flour
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