Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake.

Xiao, Jing; Li, Yinxia; Niu, Li; Chen, Ronghui; Tang, Jiayu; Tong, Zongbo; Xiao, Chunxia

Xiao, Jing; Li, Yinxia; Niu, Li; Chen, Ronghui; Tang, Jiayu; Tong, Zongbo; Xiao, Chunxia.

Afiliación

Xiao J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Li Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Niu L; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Chen R; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Tang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Tong Z; College of Chemistry and Pharmacy, Northwest A&F University, Yangling 712100, China.
Xiao C; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Foods ; 12(15)2023 Aug 05.

Article en En | MEDLINE | ID: mdl-37569233

Palabras clave

cake; dietary fiber; functional characteristics; physicochemical quality; proso millet flour

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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