Cargando…
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...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Open Academia
2018
|
| Materias: | |
| 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 |