Comparative study of nutritional and technological quality aspects of minor cereals

In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according...

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Veröffentlicht in:	Journal of food science and technology 2021-01, Vol.58 (1), p.311-322
Hauptverfasser:	Torbica, Aleksandra, Belović, Miona, Popović, Ljiljana, Čakarević, Jelena, Jovičić, Mirjana, Pavličević, Jelena
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acid composition Amino acids Cereals Chemistry Chemistry and Materials Science Chemistry/Food Science Comparative studies Fatty acids Flour Food Science High temperature Hydration Millet Nutrition Original Original Article Phenolic compounds Phenols Rheological properties Rye Sorghum Starch Triticale Water absorption
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