Effect of Lipid Removal on the Physicochemical, Functional, Rheological, and Amino Acid Profiles of Pearl Millet, Buckwheat, and Quinoa Flours
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The present study investigates the effects of lipid removal on the physicochemical composition, color attributes, functional behavior, pasting properties, rheology, amino acid profiles, and in vitro protein digestibility of whole and defatted flours of common ... ...
