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Characterization of hydrothermal and acid modified proso millet starch
Manjot Singh
,
Akinbode A Adedeji
Biosystems and Agricultural Engineering
Energy Research Priority Area
Research output
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Article
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peer-review
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Agricultural and Biological Sciences
Amylose
25%
Gelatinization Temperature
25%
Panicum miliaceum
25%
Proso Millet
100%
Water Binding
25%
Food Science
Amylose Content
11%
Final Viscosity
11%
Food Applications
11%
Gelatinization
11%
Hydrophilicity
11%
Peak Viscosity
11%
Starch
100%
Swelling Power
22%