Effect of preprocessing techniques on pearl millet flour and changes in technological properties

International Journal of Food Science and Technology

Volumn 52, Issue 4, 2017, Pages 992-999

  Akinola, Stephen A ^a   Badejo, Adebanjo A ^a,b   Osundahunsi, Oluwatooyin F ^a   Edema, Mojisola O ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b ASSAM AGRICULTURAL UNIVERSITY   (India)

Author keywords

Blanching; debranning; fermentation; malting; Pennisetum glaucum

Indexed keywords

BLANCHING; FOOD SUPPLY; GEMS;

DEBRANNING; FUNCTIONAL PROPERTIES; GRAIN MORPHOLOGIES; MALTING; PENNISETUM GLAUCUM; PREPROCESSING TECHNIQUES; TECHNOLOGICAL PROPERTIES; TOTAL VIABLE COUNTS;

FERMENTATION;

EID: 85013306243     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13363     Document Type: Article

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