Hydration kinetics of little millet and proso millet grains: effect of soaking temperature
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03789-4.pdf
Reference10 articles.
1. AACC (2003) Approved methods of the American Association of Cereal Chemists, Method No. 44-15A. American Association of Cereal Chemists, St. Paul
2. Balasubramanian S, Visvanathan R (2010) Influence of moisture content on physical properties of minor millets. J Food Sci Technol 47(2):1–6
3. Balbinoti TCV, Jorge LMM, Jorge RMM (2018) Modeling the hydration step of the rice (Oryza sativa) parboiling process. J Food Eng 216:81–89
4. Bello M, Tolaba MP, Aguerre RJ, Suarez C (2010) Modeling water uptake in a cereal grain during soaking. J Food Eng 97:95–100
5. Peleg M (1988) An empirical model for description of moisture sorption curves. J Food Sci 53:1216–1219
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