Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake

The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran...

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Bibliografische gegevens

Hoofdauteurs:	Jing Xiao, Yinxia Li, Li Niu, Ronghui Chen, Jiayu Tang, Zongbo Tong, Chunxia Xiao
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2023-08-01
Reeks:	Foods
Onderwerpen:	proso millet flour dietary fiber cake physicochemical quality functional characteristics
Online toegang:	https://www.mdpi.com/2304-8158/12/15/2964
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