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Impact of brown foxtail millet ( Setaria italica ) flour on thermo‐mechanical properties of flours from different rice varieties
Author(s) -
Aprodu Iuliana,
Banu Iuliana
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14925
Subject(s) - foxtail , setaria , starch , amylose , food science , rice flour , retrogradation (starch) , agronomy , chemistry , biology , raw material , organic chemistry
Different end uses were proposed for the composite flours consisting on foxtail millet flour and rice flours from long, round or medium grains, based on the thermo‐mechanical properties of the dough.