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Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting
The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 ...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686025/ https://ncbi.nlm.nih.gov/pubmed/29184251 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2922-z |
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