Catálogo Centro de información Técnica

texto impreso

Changes in the properties of starch, anti-oxidants and viscosity behavior before and after preparation of flakes from cereals and millets

HAMEEDABANU N. ITAGI, Autor ; B.V. SATHYENDRA RAO, Autor ; A. JAYADEEP, Autor ; VASUDEVA SINGH, Autor

Maize, pearl millet, barley, sorghum, wheat, oats and rice were hydrated and hydrothermally treated at different conditions and flaked in a roller flaker. Maize showed highest amylose content (~ 29%) and wheat had least amylose content (20%). Ma[...]

Más información...