Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
Introduction: The traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Swedish Nutrition Foundation
2018-11-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | https://foodandnutritionresearch.net/index.php/fnr/article/view/1524/6195 |