Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.

Doddabematti Prakash, Shivaprasad; Nkurikiye, Eric; Rajpurohit, Bipin; Li, Yonghui; Siliveru, Kaliramesh

Doddabematti Prakash, Shivaprasad; Nkurikiye, Eric; Rajpurohit, Bipin; Li, Yonghui; Siliveru, Kaliramesh.

Afiliación

Doddabematti Prakash S; Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.
Nkurikiye E; Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.
Rajpurohit B; Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.
Li Y; Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.
Siliveru K; Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.

J Texture Stud ; 54(1): 92-104, 2023 02.

Article en En | MEDLINE | ID: mdl-36101011

Asunto(s)

Harina; Panicum; Harina/análisis; Panicum/química; Almidón/química; Viscosidad; Reología

Palabras clave

bread texture; gluten free baking; hammer milling; pin milling; proso millet; roller milling

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Harina / Panicum Idioma: En Revista: J Texture Stud Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido

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