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Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions
Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of amaranth fractions obtained by milling the grains at different moisture contents were studied in relation with their starch profile and also with th...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4921097/ https://ncbi.nlm.nih.gov/pubmed/27407210 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2226-8 |
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