Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

Ingrid G. Cordelino, Catrin Tyl, Loma Inamdar, Zata Vickers, Alessandra Marti, Baraem P. Ismail

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Fingerprint

Dive into the research topics of 'Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile'. Together they form a unique fingerprint.

Keyphrases

Food Science