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Sruthi Genevieve Koilparambil and Sila Bhattacharya Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack International Journal of Food Science & Technology 49

Version of Record online: 4 APR 2014 | DOI: 10.1111/ijfs.12534

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Nonfermented and fermented pastes of blackgram exhibit time-independent shear-thinning behaviour. Time-dependent rheological behaviour of the pastes obeys two and three-parameter models. Fermented blackgram pastes show 30% less oil content in the fried product compared to nonfermented samples.

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