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Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

K Vishnuswamy Preetham Kumar1, Usha Dharmaraj1, Suresh D Sakhare2

  • 1Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.

Journal of Food Science and Technology
|July 14, 2016
PubMed

Keywords:
AmyloseMilled fractionsPasting profileSolubility indexStarchSwelling power

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