Textural characterization of foxtail millet gels: effect of cations and hydrocolloids.

@article{Nagaprabha2016TexturalCO,
  title={Textural characterization of foxtail millet gels: effect of cations and hydrocolloids.},
  author={P Nagaprabha and Sila Bhattacharya},
  journal={Journal of food science and technology},
  year={2016},
  volume={53 1},
  pages={257-68}
}
Foxtail millet (Setaria italica) is traditionally cultivated in mainly dry land areas and has nutritional importance. The textural characteristics of gels, formed with foxtail millet flour at different concentrations (9-13 %, dry solid basis) along with selected cations and hydrocolloids, were determined. Different concentrations of monovalent (NaCl) and… CONTINUE READING