Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
Abstract The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 2...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2970 |