Relationship of Sorghum kernel size to physiochemical, milling, pasting, and cooking properties
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چکیده
منابع مشابه
Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. Th...
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Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
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ژورنال
عنوان ژورنال: Food Research International
سال: 2002
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(01)00167-3