Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions.
color change
pasting properties
pseudocereal suspension
puffed amaranth
water absorption
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Nov 2022
Nov 2022
Historique:
received:
20
11
2021
revised:
28
05
2022
accepted:
17
06
2022
entrez:
9
11
2022
pubmed:
10
11
2022
medline:
10
11
2022
Statut:
epublish
Résumé
The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw
Identifiants
pubmed: 36348795
doi: 10.1002/fsn3.2970
pii: FSN32970
pmc: PMC9632225
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3724-3735Informations de copyright
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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