Effect of High Hydrostatic Pressure on Physicochemical and Functional Properties of Millet Flour
Millet was treated at 600 MPa for 15 min and 30 min, respectively (millet: water=1∶1 or 1∶2 (w/w). The effects of different treatment conditions on physicochemical and functional properties of millet flour were investigated to provide a theoretical basis for optimizing the quality characteristic...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230309?st=article_issue |