Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Carbohydrate Polymers

Volumn 115, Issue , 2015, Pages 260-268

  Abebe, Workineh ^a,b   Collar, Concha ^c   Ronda, Felicidad ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b ETHIOPIAN INSTITUTE OF AGRICULTURAL RESEARCH   (Ethiopia)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Functional properties; In vitro starch digestibility; Milling; Tef

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); GRANULATION; LIGHT TRANSMISSION; MILLING (MACHINING); MOLECULAR WEIGHT DISTRIBUTION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION; STARCH;

CEREAL-BASED FOODS; FUNCTIONAL PROPERTIES; IN-VITRO; PASTING PROPERTY; PHYSICO-CHEMICALS; PROCESSING PERFORMANCE; STARCH DIGESTIBILITIES; WESTERN COUNTRIES;

ENZYMATIC HYDROLYSIS;

ENZYME; STARCH; VEGETABLE PROTEIN;

CEREAL; CHEMISTRY; DIGESTION; FLOUR; FOOD HANDLING; HYDROLYSIS; MECHANICS; METABOLISM; PARTICLE SIZE; PIGMENTATION;

CEREALS; DIGESTION; ENZYMES; FLOUR; FOOD HANDLING; HYDROLYSIS; MECHANICAL PROCESSES; PARTICLE SIZE; PIGMENTATION; PLANT PROTEINS; STARCH;

EID: 84907190446     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.08.080     Document Type: Article

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