Physicochemical and Processing Properties of Different Types and Varieties of Proso Millet
In this study, 13 different varieties of non-waxy, intermediate-type and waxy proso millets were compared for differences in their basic components, structural, pasting, textural properties, cooking and aroma properties, and the relationship between structural and processing properties was investiga...
| Published in: | Shipin Kexue |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-10-01
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| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-20-007.pdf |