Chemical, physicochemical, pasting and microstructural properties of amaranth (Amaranthus hypochondriacus) flour as affected by different processing treatments-Reference-Cited by-同舟云学术

Chemical, physicochemical, pasting and microstructural properties of amaranth (Amaranthus hypochondriacus) flour as affected by different processing treatments

Published:2019-02 Issue:1 Volume:11 Page:3-13
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Siwatch M.¹,Yadav R.B.¹,Yadav B.S.¹

Affiliation:

1. Department of Food Technology, Maharshi Dayanand University, Delhi Bye pass Rohtak, Rohtak, 124001 Haryana, India.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2017.1226

Reference77 articles.

1. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

2. Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies

3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

4. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

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