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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |