검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Convective hot air drying and quality characteristics of bori: A traditional Indian nugget prepared from black gram pulse batter Swami SB, Das SK, Maiti B Journal of Food Engineering, 79(1), 225, 2007 |
| 2 |
Development of an extrusion system for Bori and force characteristics of its batter during extrusion Swami SB, Maiti B, Das SK Journal of Food Engineering, 73(1), 20, 2006 |
| 3 |
Moisture sorption isotherms of black gram nuggets (bori) at varied temperatures Swami SB, Das SK, Maiti B Journal of Food Engineering, 67(4), 477, 2005 |
| 4 |
Effect of water and air content on the rheological properties of black gram batter Swami SB, Das SK, Maiti B Journal of Food Engineering, 65(2), 189, 2004 |