Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch.

Zheng, Ming-Zhu; Xiao, Yu; Yang, Shuang; Liu, Hui-Min; Liu, Mei-Hong; Yaqoob, Sanabil; Xu, Xiu-Ying; Liu, Jing-Sheng

Zheng, Ming-Zhu; Xiao, Yu; Yang, Shuang; Liu, Hui-Min; Liu, Mei-Hong; Yaqoob, Sanabil; Xu, Xiu-Ying; Liu, Jing-Sheng.

Afiliação

Zheng MZ; College of Food Science and Engineering Jilin Agricultural University Changchun Jilin China.
Xiao Y; National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin China.
Yang S; College of Food Science and Engineering Jilin Agricultural University Changchun Jilin China.
Liu HM; National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin China.
Liu MH; College of Food Science and Engineering Jilin Agricultural University Changchun Jilin China.
Yaqoob S; National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin China.
Xu XY; National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin China.
Liu JS; College of Life Science Jilin Agricultural University Changchun Jilin China.

Food Sci Nutr ; 8(2): 735-743, 2020 Feb.

Article em En | MEDLINE | ID: mdl-32148783

Palavras-chave

autoclaving treatment; heatmoisture treatment; microwave treatment; proso millet starch

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article