Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food
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DOI: 10.3390/foods11020212
Abstract: Horisenbada, prepared by the soaking, steaming, and baking of millets, is a traditional Mongolian food and is characterized by its long shelf life, convenience, and nutrition. In this study, the effect of processing on the… read more here.
Keywords: structure; starch; mongolian food; traditional mongolian ... See more keywords