Hydrothermal characteristics of pearl millet (Pennisetum glaucum) flour during cooking into ‘fura’

The effects of hydration times (HT) (1, 3.5 and 6 h) and cooking times (CT) (20, 40, and 60 min) on the thermal characteristics of cooked pearl millet flour (CPMF) was investigated. The differential scanning calorimetry thermograms depicted two separate endothermic transitions identified as starch g...

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Veröffentlicht in:	African journal of agricultural research 2012-05, Vol.7 (18), p.2751-2763
Hauptverfasser:	Jideani, V A, Scott, D J
Format:	Artikel
Sprache:	eng
Schlagworte:	Agronomy Cereals Food Research methodology Science and Technology
Online-Zugang:	Volltext
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