Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Title
Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents
Authors
Keywords
Cereals, Pseudocereals, Starch, Whole grain, Physicochemical property
Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 1-10
Publisher
Elsevier BV
Online
2017-04-06
DOI
10.1016/j.foodchem.2017.04.019

Ask authors/readers for more resources

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now