Influence of hydrothermal processing on functional properties and grain morphology of finger millet

Author:

Dharmaraj Usha,Meera M. S.,Reddy S. Yella,Malleshi Nagappa G.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference22 articles.

1. Adebowale KO, Afolabi TA, Olu-Owolab BI (2005) Hydrothermal treatment of finger millet (Eleusine coracana) starch. Food Hydrocolloids 19:974–983

2. Bakshi AS, Singh RP (1980) Kinetics of water diffusion and starch gelatinization during rice parboiling. J Food Sci 45:1387–1392

3. Berlyn GP, Miksche JP (1976) Botanical microtechniques and cytochemistry. The Iowa State University Press, Iowa, pp 3–240

4. Bhattacharya KR, Ali SZ (1985) Changes in rice during parboiling and properties of parboiled rice. In: Pomeranz Y (ed) Advances in cereal science and technology, volume 7. AACC, Minnesota, pp 105–167

5. Bhattacharya KR, Sowbhagya CM (1979) Pasting behavior of rice: a new method of viscography. J Food Sci 44:797–804

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