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Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, an...

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Detalles Bibliográficos
Autores principales: Lux (neé Bantleon), Tanja, Kardell, Martha, Reimold, Frederike, Erdoes, Adam, Floeter, Eckhard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632225/
https://www.ncbi.nlm.nih.gov/pubmed/36348795
http://dx.doi.org/10.1002/fsn3.2970