Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour.
In recent times, millet emerged as a gluten-free alternative cereal with arich nutritional profile. However, the nutritional value is hindered by antinutritional factors, like tannin and phytic acid, present in the grain. In the current work, wet pre-processing methods, namely steeping, fermentation...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 3; pp. 980 - 994 |
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| Autores principales: | , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2022
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| Acceso en línea: | Ver este registro en EBSCOhost |