Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
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DOI: 10.1016/j.foodchem.2017.04.019
Abstract: Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents… read more here.
Keywords: millet quinoa; quinoa amaranth; starch digestibility; whole grain ... See more keywords