Physicochemical Properties and Flavor Components of Four Foxtail Millet Bran Fractions

Millet bran with different degrees of milling was used as raw materials, the differences in nutritional composition, physicochemical properties, and volatile components of different foxtail millet bran fractions were explored by measuring nutritional composition, water distribution, hydration charac...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	WANG Yunting, ZHANG Aixia, ZHAO Wei, LIU Jingke
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-03-01
Subjects:	foxtail millet bran; degree of processing; physicochemical properties; application
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-018.pdf