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Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties
Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by instantization (cooking) treatments to produce instant multigrain porridge. Cooking treatment involved three processing steps, Soaking (A: Soaked for 5 h at 50 °C, B: Soaked for 3.5 h at...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3857421/ https://ncbi.nlm.nih.gov/pubmed/24426053 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0461-6 |
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