Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing-Reference-Cited by-同舟云学术

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Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing

Published:2011-09 Issue:7 Volume:44 Page:1636-1642
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Dharmaraj Usha,Malleshi N.G.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2000

2. Hydration and amylose-solubility behaviour of parboiled rice;Ali;Lebensmittel-Wissenschaft und-Technologie,1972

3. Rapid enzymatic assay of insoluble and soluble dietary fiber;Asp;Journal of Agricultural and Food Chemistry,1983

4. Bulgur around the world;Bayram;Cereal Foods World,2000

5. Changes in rice during parboiling and properties of parboiled rice;Bhattacharya,1985

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