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Influence of hydrothermal processing on functional properties and grain morphology of finger millet
Finger millet was hydrothermally processed followed by decortication. Changes in color, diameter, density, sphericity, thermal and textural characteristics and also some of the functional properties of the millet along with the grain morphology of the kernels after hydrothermal processing and decort...
Sparad:
| I publikationen: | J Food Sci Technol |
|---|---|
| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2013
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348259/ https://ncbi.nlm.nih.gov/pubmed/25745204 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1159-8 |
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