Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality

Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance to harsh climate conditions. Nutritious millet byproducts have a potential application in the development of functional cereal products, but require processing in order to improve their ph...

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Bibliografische Detailangaben

Hauptverfasser:	Nikolina Čukelj Mustač, Bojana Voučko, Dubravka Novotni, Saša Drakula, Anamarija Gudelj, Filip Dujmić, Duška Ćurić
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	University of Zagreb Faculty of Food Technology and Biotechnology 2019-01-01
Schriftenreihe:	Food Technology and Biotechnology
Schlagworte:	antioxidant activity enzymatic browning high intensity ultrasound millet bran water retention
Online-Zugang:	https://hrcak.srce.hr/file/326524
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