Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Author:

Wang Yaqin,Compaoré-Sérémé Diarra,Sawadogo-Lingani Hagrétou,Coda Rossana,Katina Kati,Maina Ndegwa Henry

Funder

ERAAFRICA Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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2. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs;Ahmed;LWT - Food Science and Technology,2018

3. A pepsin pancreatin digest index of protein quality evaluation;Akeson;The Journal of Nutrition,1964

4. Industrializing Africa: development options and challenges for the 21st Century;Alemayehu,2000

5. Why do millets have slower starch and protein digestibility than other cereals?;Annor;Trends in Food Science & Technology,2017

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