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International Journal of Food Properties Volume 17, 2014 - Issue 7
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Original Articles

Particle Size Characteristics of Ground Soy and Red Gram

K.H. VishwanathanDepartment of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
&
R. SubramanianDepartment of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, IndiaCorrespondence[email protected]
Pages 1469-1481 | Received 27 Apr 2012, Accepted 07 Aug 2012, Published online: 21 Mar 2014

Citations (11)

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Read on this site (3)

O. T. Bolaji, S. O. Awonorin, L. O. Sanni, T. A. Shittu & J. K. Adewumi. (2019) Modeling of particle size distribution and energy consumption of wet milled maize at varying soaking period and method in the production of Ogi. Particulate Science and Technology 37:1, pages 94-102.
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Jasim Ahmed & Ayoub Taher. (2016) Effect of Drying on Rheological, Thermal, and Structural Properties of Desert Truffles (Terfezia Claveryi) Powder Dispersions. International Journal of Food Properties 19:2, pages 395-408.
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N. H. Mohd Rozalli, N. L. Chin & Y. A. Yusof. (2015) Particle Size Distribution of Natural Peanut Butter and Its Dynamic Rheological Properties. International Journal of Food Properties 18:9, pages 1888-1894.
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Articles from other publishers (8)

Supun Fernando & Frank A. Manthey. (2022) Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions. Cereal Chemistry 99:4, pages 751-761.
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Ali Tekgüler. (2021) Effects of oblong-hole screen and round-hole screen on the performance of hammer mill. Emerging Materials Research 10:1, pages 128-135.
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S. Thakur, M. G. Scanlon, R. T. Tyler, A. Milani & J. Paliwal. (2019) Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety 18:3, pages 775-797.
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Ritika Bajaj, Narpinder Singh & Amritpal Kaur. (2019) Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise. International Journal of Biological Macromolecules.
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Rakesh Kumar Raigar & Hari Niwas Mishra. (2018) Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour. Journal of Food Processing and Preservation 42:1, pages e13372.
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Aashitosh A. Inamdar & P. Prabhasankar. (2017) Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour ( Atta ) and its Chapati Making Quality . Journal of Food Processing and Preservation 41:3, pages e12966.
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Rakesh K. Raigar, Pramod K. Prabhakar & Prem P. Srivastav. (2017) Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready-to-Eat Wheat Grits. Journal of Food Process Engineering 40:2, pages e12363.
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N.H. Mohd Rozalli, N.L. Chin & Y.A. Yusof. (2015) Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production. Journal of Food Engineering 152, pages 1-7.
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