טוען...
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...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2013
|
| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|