Structural analysis, nutritional evaluation, and flavor characterization of parched rice made from proso millet

This study investigated the structure and quality characteristics of hard and crispy parched rice obtained from raw proso millet through steaming, roasting, and milling. Results showed that thermal treatment disrupted the structure of samples and transformed the crystal from A-type in raw proso to V...

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Detalles Bibliográficos
Autores principales: Zhu, Yulian, Xie, Fei, Ren, Jing, Jiang, Fan, Zhao, Ning, Du, Shuang-kui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534107/
https://www.ncbi.nlm.nih.gov/pubmed/37780251
http://dx.doi.org/10.1016/j.fochx.2023.100784

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534107/
https://www.ncbi.nlm.nih.gov/pubmed/37780251
http://dx.doi.org/10.1016/j.fochx.2023.100784

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