Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET
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DOI: 10.1155/2018/2369762
Abstract: Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms… read more here.
Keywords: resin; using gab; moisture sorption; sorption ... See more keywords
Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential
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DOI: 10.1177/1082013219894127
Abstract: Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties… read more here.
Keywords: wheat flour; flour cookies; wheat; water washed ... See more keywords
Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water
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DOI: 10.3390/foods12010075
Abstract: Germination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap water,… read more here.
Keywords: millet flour; composition; salt solution; foxtail millet ... See more keywords