Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours-Reference-Cited by-同舟云学术

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Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours

Published:2018-04-30 Issue:4 Volume:95 Page:508-517
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Bai Tian¹,Stone Andrea K.¹,Nickerson Michael T.¹

Affiliation:

1. Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada

Funder

Saskatchewan Agricultural Development Fund

Global Institute For Food Security

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference42 articles.

1. Roasted barley foods: Processing and varietal differences affecting Kolo and Tihin, traditional grain products in Northern Ethiopia;Abraha;Cereal Foods World,2013

2. Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing;Aguilera;Journal of Agriculture and Food Chemistry,2009

3. Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley;Altan;Food Research International,2014

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