Starch properties of high and low amylose proso millet...

Food Chemistry 2021 / 02 Vol. 337

Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH

Zhang, Tongze, Li, Kehu, Ding, Xinghua, Sui, Zhongquan, Yang, Qiong-Qiong, Shah, Nagendra P., Liu, Guoqing, Corke, Harold
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Volume:
337
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127784
Date:
February, 2021
File:
PDF, 1.63 MB
2021
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