Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake

The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran...

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Detalles Bibliográficos
Autores principales: Xiao, Jing, Li, Yinxia, Niu, Li, Chen, Ronghui, Tang, Jiayu, Tong, Zongbo, Xiao, Chunxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10419140/
https://www.ncbi.nlm.nih.gov/pubmed/37569233
http://dx.doi.org/10.3390/foods12152964

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10419140/
https://www.ncbi.nlm.nih.gov/pubmed/37569233
http://dx.doi.org/10.3390/foods12152964

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