Changes in starch during malting of finger millet (Ragi, Eleusine coracana, lndaf-15) and its in vitro digestibility studies using purified ragi amylases

European Food Research and Technology

Volumn 215, Issue 4, 2002, Pages 327-333

  Nirmala, M ^a,b   Muralikrishna, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b INDIANA UNIVERSITY   (United States)

Author keywords

Amylase; Enzymatic digestibility; Malting; Ragi; Starch

Indexed keywords

EID: 16644382095     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0561-7     Document Type: Article

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