Effects of drying methods on starch crystallinity of gelatinized foxtail millet (α-millet) and its eating quality

Journal of Food Engineering

Volumn 207, Issue , 2017, Pages 81-89

  Wang, Ruican ^a,b   Chen, Chen ^a,b   Guo, Shuntang ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b State Key Lab of Protein and Plant Gene Research   (China)

Author keywords

Amylose lipid complexes; Drying methods; Fourier transform infrared spectrometry (FTIR); Gelatinized millet; Rehydration; X ray diffraction

Indexed keywords

DETERIORATION; FINITE DIFFERENCE METHOD; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDRATION; INFRARED DRYING; INFRARED SPECTROSCOPY; STARCH; X RAY DIFFRACTION;

AMYLOSE-LIPID COMPLEX; DRYING METHODS; FOURIER TRANSFORM INFRARED SPECTROMETRY; GELATINIZED MILLET; REHYDRATION;

DRYING;

EID: 85016043810     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.018     Document Type: Article

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