Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour.
Finger millet
IVPD
Microstructural characteristics
Protein fractions
Proximate composition
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Aug 2021
Aug 2021
Historique:
revised:
18
08
2020
accepted:
24
09
2020
entrez:
23
7
2021
pubmed:
24
7
2021
medline:
24
7
2021
Statut:
ppublish
Résumé
The present study aims to explore the outcome of processing methods such as fermentation; treatments using lemon juice (T
Identifiants
pubmed: 34294985
doi: 10.1007/s13197-020-04826-3
pii: 4826
pmc: PMC8249654
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3223-3234Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
Déclaration de conflit d'intérêts
Conflict of interestAll the authors do not have any conflict of interest for this study and also the authors approve that this study does not have any human or animal-based experiments.
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