A critical optimization study on hydrothermal treatment for decortication of pearl millet to improve its consumption efficiency
Authors:
- 12 May 2017
- journal article
- research article
- Published by Springer Nature in Journal of Food Measurement and Characterization
- Vol. 11 (3) , 1501-1515
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)Journal of Food Science and Technology, 2015
- Influence of hydrothermal processing on functional properties and grain morphology of finger milletJournal of Food Science and Technology, 2013
- Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface MethodologyFood and Bioprocess Technology, 2011
- Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopyJournal of Food Science and Technology, 2011
- Influence of moisture content on physical properties of minor milletsJournal of Food Science and Technology, 2010
- Hydrothermal treatments of Finger millet (Eleusine coracana) starchFood Hydrocolloids, 2005
- Energy requirement in parboiling and its relationship to some important quality indicatorsJournal of Food Engineering, 2004
- The Biochemical Basis and Implications of Grain Strength in Sorghum and MaizeJournal of Cereal Science, 1999
- Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction studyCarbohydrate Polymers, 1998
- Structure Analysis by Small-Angle X-Ray and Neutron Scattering1987