Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

LWT

Volumn 99, Issue , 2019, Pages 1-7

  Cordelino, Ingrid G ^a,b   Tyl, Catrin ^a   Inamdar, Loma ^a   Vickers, Zata ^a   Marti, Alessandra ^a,b   Ismail, Baraem P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Cooking quality; Digestibility; Gluten free pasta; Proso millet

Indexed keywords

PLANTS (BOTANY); PROTEINS; STARCH;

COOKING QUALITY; DIGESTIBILITY; GLUTEN-FREE; HIGH MOLECULAR WEIGHT; PROCESSING OPTIMIZATIONS; PROSO MILLET; PROTEIN DIGESTIBILITY; STARCH AND PROTEIN DIGESTIBILITY;

CYCLODEXTRINS;

EID: 85053752931     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.09.035     Document Type: Article

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