Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour - Concepedia

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Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour

57

Citations

34

References

2021

Year

T. Vinutha, Dinesh Kumar, Navita Bansal, Veda Krishnan, Suneha Goswami, Ranjeet Ranjan Kumar, Aditi Kundu, Vijaykumar Poondia, Shalini Gaur Rudra, Vignesh Muthusamy,

International Journal of Biological Macromolecules

Food ChemistryDigestive PropertiesHealth SciencesFood EngineeringFood ProcessingThermal ProcessingThermal TreatmentsPearl Millet Flour

References

	Year	Citations

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