Publication
Flow behavior of regular and peanut-fortified idli batters
Details
Author(s):
ME Castell-Perez; A Mishra
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Texture Studies
Date of Publication:
1995
Place of Publication:
Not Available
Description
Abstract: Regular and peanut-fortified idli batters showed shear-thinning behavior before and after fermentation. Fermentation increased batter viscosity and degree of shear thinning of regular and peanut-fortified batters. Fortification with defatted peanut flour (DPF) (up to 20%) significantly increased viscosity and the batters became more shear thinning at the 25
