Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

INTRODUCTION: The traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With th...

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Detalles Bibliográficos
Autores principales: Obilana, Anthony O., Odhav, Barthi, Jideani, Victoria A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Open Academia 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294834/
https://www.ncbi.nlm.nih.gov/pubmed/30574047
http://dx.doi.org/10.29219/fnr.v62.1524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294834/
https://www.ncbi.nlm.nih.gov/pubmed/30574047
http://dx.doi.org/10.29219/fnr.v62.1524

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