Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread.
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DOI: 10.1016/j.foodchem.2019.01.126
Abstract: The effect of dextran produced in situ by Weissella confusa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat flour was investigated. NMR spectroscopy analysis indicated that the… read more here.
Keywords: whole grain; dextran; grain pearl; bread ... See more keywords