Chargement en cours...
Rheological and functional properties of heat moisture treated pearl millet starch
Pearl millet (Pennisetum typhoides) starch was subjected to heat moisture treatment (HMT) at different moisture levels i.e., 20 % (HMT-20), 25 % (HMT-25) & 30 % (HMT-30) for 8 h at 110 °C and evaluated for changes in rheological, thermal, functional and morphological properties. Peak, breakdown,...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
|---|---|
| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2015
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573116/ https://ncbi.nlm.nih.gov/pubmed/26396395 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1735-1 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|