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Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food

Horisenbada, prepared by the soaking, steaming, and baking of millets, is a traditional Mongolian food and is characterized by its long shelf life, convenience, and nutrition. In this study, the effect of processing on the starch structure, textural, and digestive property of millets was investigate...

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Detalles Bibliográficos
Autores principales: Li, Hongyan, Chen, Zhijun, Mu, Yifan, Ma, Ruolan, Namujila, Laxi, Fu, Minghai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774302/
https://www.ncbi.nlm.nih.gov/pubmed/35053944
http://dx.doi.org/10.3390/foods11020212