82
Views
4
CrossRef citations to date
0
Altmetric
Original

Quality characteristics of blackgram papad

, &
Pages 29-37 | Published online: 06 Jul 2009

References

  • Annapure US, Michael M, Singhal RS, Kulkarni PR. Low fat papadams from blackgram–tapioca blends. Int J Food Sci Nutr 1997; 48: 261–263
  • Association of Official Analytical Chemists. Official methods of analysis14th ed. Association of Official Analytical Chemists, Washington, DC 1984
  • Bhattacharya S, Narasimha HV. Characterization of papad from different blends of cereals with blackgram. J Food Qual 1999; 22: 157–166
  • Bhattacharya S, Bhattacharya S, Narasimha HV. Uniaxial compressibility of blackgram doughs blended with cereal flours. J Texture Studies 1999; 30: 659–675
  • Bureau of Indian Standards. IS: 2639. Specification for papads. Bureau of Indian Standards, New Delhi 1984
  • CIE. Committee TC-1.3 CIE, Technical note (1974). J Opt Soc Am 1976; 64: 896–897
  • Cooley WW, Lohnes PR. Multivariate data analysis. John Wiley & Sons, New York 1971; 96–128
  • Duncan DB. Multiple range test and multiple F tests. Biometrics 1955; 11: 1–42
  • Hutchings JB. Food color and appearance. Chapman and Hall, Blackie Academic and Professional, London 1994
  • Patil SJ, Singhal RS, Kulkarni PR. Influence of legume blends on fried papad quality. Int J Food Sci Nutr 2000; 51: 381–388
  • Shurpalekar SR, Venkatesh KVL. Studies on papads based on blends of blackgram with cereals, pulses and starches. J Food Sci Technol 1975; 12: 32–35
  • Singh N, Awasthi P, Usha MS, Chauhan GS. 1993. Effect of defatted soy flour addition on the quality characteristics of blackgram papad. Beverage Food World 35–36.
  • Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC. Sensory evaluation by quantitative descriptive analysis. Food Technol 1974; 28: 24–34

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.