Претраживање
Приказ резултата 1-1 од 1
Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
(Food HydrocolloidsFood Hydrocolloids, 2023)
Barley, rye, triticale, oat, sorghum and millet flours, subjected to roasting or extrusion treatment, were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared ...