Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors-Reference-Cited by-同舟云学术

Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors

Published:2021-05-27 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Luithui Yoya¹²,Kamani Mohammad Hassan¹,Manchanahally Meera¹²^ORCID

Affiliation:

1. Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India

2. Academy of Scientific and Innovative Research Ghaziabad India

Funder

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15636

Reference62 articles.

1. Antinutritional factor content and hydrochloric acid extractability of minerals in pearl millet cultivars as affected by germination

2. Physicochemical and functional properties of proso millet storage protein fractions

3. AOAC. (2005).Official methods of analysis of the association of analytical chemists(18th edn.). Author.

4. Structure and chemical and physicochemical propertiesof Job’s tear (Coix lacryma‐jobi L.) kernelsand flours. Suranaree;Chaisiricharoenkul J.;Journal of Science and Technology,2011

5. Functional properties of rice bran protein concentrates

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