Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals
Fan Cheng, Ke Ding, Hanyue Yin, Mehmet Tülbek, Claire M. Chigwedere, Yongfeng Ai
Topics & Concepts
Food scienceStarchChemistryParticle sizeParticle (ecology)Starch gelatinizationAmyloseChemical compositionBiologyPhysical chemistryEcologyOrganic chemistryFood composition and propertiesProteins in Food SystemsPhytase and its Applications