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Ready-to-cook millet flakes based on minor millets for modern consumer
There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC mi...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837707/ https://ncbi.nlm.nih.gov/pubmed/27162412 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2072-0 |
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