Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran

Author:

Liu Sean X.,Chen DiejunORCID,Xu Jingyuan

Funder

USDA ARS

Publisher

Elsevier BV

Reference46 articles.

1. Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers;Ade-Omowaye;Innov. Food Sci. Emerg. Tech.,2003

2. AOAC Official Methods of Analysis, 2002. 17th Edition, #994.12, Modified.

3. Nutritional value and utilization of Amaranthus (Amaranthus spp.) – a review;Alegbejo;Bayero J. Pure Appl. Sci.,2013

4. The effect of amaranth grain flour on the quality of bread;Ayo;Int. J. Food Sci. Nutr.,2001

5. Jet cooking of waxy maize starch: Solution rheology and molecular weight degradation of Amylopectin;Byars;Cereal Chem.,2003

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