Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15)

Food Chemistry

Volumn 88, Issue 3, 2004, Pages 453-460

  Rao, M V S S T Subba ^a   Manohar, R Sai ^b   Muralikrishna, G ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amylograph; Dough properties; Farinograph; Finger millet; Non starch polysaccharides; Oxidative gelation; Pentosans; Viscosity

Indexed keywords

HEMICELLULOSE; HYDROGEN PEROXIDE; PEROXIDASE; POLYSACCHARIDE; STARCH; WATER;

COLD; CONFERENCE PAPER; DOUGH; ELEUSINE CORACANA; FLOUR; FOAM STABILITY; GELATINIZATION; GELATION; HYBRID; MILLET; SOLUBILITY; STATISTICAL SIGNIFICANCE; TEMPERATURE; VISCOSITY; WATER ABSORPTION;

ELEUSINE; ELEUSINE CORACANA; ELEUSINE CORACANA SUBSP. CORACANA;

EID: 3242754980     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.059     Document Type: Conference Paper

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