Effect of ball milling energy on rheological and thermal properties of amaranth flour
Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial...
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| Autores principales: | Roa, D.F., Baeza, R.I., Tolaba, M.P. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221155_v52_n12_p8389_Roa |
| Aporte de: |
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