Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study...

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Detalles Bibliográficos
Autores principales: Yang, Qinghua, Liu, Long, Zhang, Weili, Li, Jing, Gao, Xiaoli, Feng, Baili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915442/
https://www.ncbi.nlm.nih.gov/pubmed/31744184
http://dx.doi.org/10.3390/foods8110583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915442/
https://www.ncbi.nlm.nih.gov/pubmed/31744184
http://dx.doi.org/10.3390/foods8110583

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