Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1150-4.pdf
Reference38 articles.
1. AACC (1984) Approved methods of the American Association of Cereal Chemistry. In: American Association of Cereal Chemistry, 8th ed. St. Paul, MN
2. Adoukonou-Sagbadja H, Dansi A, Vodouhe R, Akpagana K (2006) Indigenous knowledge and traditional conservation of Fonio millet (Digitaria exilis Stapf, Digitaria iburua Stapf) in Togo. Biodivers Conserv 15:2379–2395
3. Adoukonou-Sagbadja H, Wagner C, Dansi A, Ahlemeyer J, Daïnou O, Akpagana K, Ordon F, Friedt W (2007) Genetic diversity and population differentiation of traditional fonio millet (Digitaria spp.) landraces from different agro-ecological zones of West Africa. Theor Appl Genet 115:917–931
4. Bello M, Baeza R, Tolaba MP (2004) Quality characteristics of milled and cooked rice affected by hydrothermal treatment. J Food Eng 72:124–133
5. Bhattacharya S (1996) Kinetics on color changes in rice due to parboiling. J Food Eng 29:99–106
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