Influence of hydrothermal processing on functional properties and grain morphology of finger millet

Finger millet was hydrothermally processed followed by decortication. Changes in color, diameter, density, sphericity, thermal and textural characteristics and also some of the functional properties of the millet along with the grain morphology of the kernels after hydrothermal processing and decort...

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Veröffentlicht in:	Journal of food science and technology 2015-03, Vol.52 (3), p.1361-1371
Hauptverfasser:	Dharmaraj, Usha, Meera, M. S., Reddy, S. Yella, Malleshi, Nagappa G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Ambient temperature Cereals Charged particles Chemistry Chemistry and Materials Science Chemistry/Food Science Food Food Science Grain Millet Moisture content Morphology Nutrition Original Original Article Physical properties Process engineering Rice Sperm Studies Viscosity
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