Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties
Swati Sarabhai, T. Tamilselvan, Pichan Prabhasankar
Topics & Concepts
Food scienceRheologyFoxtailGluten freeChemistryXylanaseChewinessAromaGlutenEnzymeMaterials scienceBiochemistryAgronomyBiologyComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications