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Textural characterization of foxtail millet gels: effect of cations and hydrocolloids
Foxtail millet (Setaria italica) is traditionally cultivated in mainly dry land areas and has nutritional importance. The textural characteristics of gels, formed with foxtail millet flour at different concentrations (9–13 %, dry solid basis) along with selected cations and hydrocolloids, were deter...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711470/ https://ncbi.nlm.nih.gov/pubmed/26787947 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2046-2 |
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