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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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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2015
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| Schlagworte: | |
| Online Zugang: | 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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