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Volumn 15, Issue 1, 2013, Pages 194-200

Effect of soaking and malting on finger millet (EleusineCoracana) grain

Author keywords

Malting; Peleg model; Protein content; Soaking; Water absorption

Indexed keywords


EID: 84878264355     PISSN: None     EISSN: 16821130     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (18)

References (10)
  • 1
    • 84878251121 scopus 로고
    • Association of Official Analytical Chemists (AOAC), Association of Official Chemists, Washington
    • Association of Official Analytical Chemists (AOAC). 1990. Official methods of analysis of AOAC. Volume II, Association of Official Chemists, Washington.
    • (1990) Official methods of analysis of AOAC , vol.2
  • 2
    • 1942489150 scopus 로고    scopus 로고
    • Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties
    • Eneje, L.O., E.O. Ogu, andG. H. Palmer. 2004. Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties. Process Biochemistry, 39(8): 1013-1016.
    • (2004) Process Biochemistry , vol.39 , Issue.8 , pp. 1013-1016
    • Eneje, L.O.1    Ogu, E.O.2    Palmer, G.H.3
  • 4
    • 0342409508 scopus 로고    scopus 로고
    • Effect of maturation and processing on water uptake characteristics of wheat
    • Maskan, M. 2001. Effect of maturation and processing on water uptake characteristics of wheat. Journal of Food Engineering, 47(1): 51-57.
    • (2001) Journal of Food Engineering , vol.47 , Issue.1 , pp. 51-57
    • Maskan, M.1
  • 5
    • 0034192356 scopus 로고    scopus 로고
    • Carbohydrates and their degrading enzymes from native and malted finger millet
    • Nirmala, M., S. Rao, and G. Muralikrishna. 2000. Carbohydrates and their degrading enzymes from native and malted finger millet. Food Chemistry, 69(2): 175-180.
    • (2000) Food Chemistry , vol.69 , Issue.2 , pp. 175-180
    • Nirmala, M.1    Rao, S.2    Muralikrishna, G.3
  • 6
    • 84985261051 scopus 로고
    • An empirical model for the description of moisture sorption curves
    • Peleg, M. 1988. An empirical model for the description of moisture sorption curves. Journal of Food Science, 53(): 1249-1251.
    • (1988) Journal of Food Science , vol.53 , pp. 1249-1251
    • Peleg, M.1
  • 8
    • 0030851167 scopus 로고    scopus 로고
    • Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts
    • Suhasini, A. W., G. Muralikrishna, and N. G. Malleshi. 1997. Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts. Food Chemistry, 60(4): 537-540.
    • (1997) Food Chemistry , vol.60 , Issue.4 , pp. 537-540
    • Suhasini, A.W.1    Muralikrishna, G.2    Malleshi, N.G.3
  • 9
    • 0036603542 scopus 로고    scopus 로고
    • Application of Peleg model to study water absorption of chickpea during soaking
    • Turhan, M., S. Sayar, and S. Gunasekaran. 2002. Application of Peleg model to study water absorption of chickpea during soaking. Journal of Food Engineering, 53(2): 153-159.
    • (2002) Journal of Food Engineering , vol.53 , Issue.2 , pp. 153-159
    • Turhan, M.1    Sayar, S.2    Gunasekaran, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.