Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

Published 2018 View Full Article

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Title
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
Authors
Keywords
Proso millet, Gluten-free pasta, Cooking quality, Digestibility
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 1-7
Publisher
Elsevier BV
Online
2018-09-17
DOI
10.1016/j.lwt.2018.09.035

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