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

Published 2019 View Full Article

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Title
Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread
Authors
Keywords
Dextran, Millet, Fermentation, Rheology, Staling, Digestibility, Phenolic compounds
Journal
FOOD CHEMISTRY
Volume 285, Issue -, Pages 221-230
Publisher
Elsevier BV
Online
2019-01-31
DOI
10.1016/j.foodchem.2019.01.126

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