Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends
The results obtained for the formulated custard products showed evidence of significant (P < 0.05) interaction of the basic raw materials used for the production. The functional properties of the samples varied significantly (P < 0.05) between the samples with the least gelation ranging from 2...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2021.1918391 |