Effects of water migration and grain structural evolution on substance dissolution and consistency variation during cooking of different foxtail millet varieties porridge

作者：Luman Sang, Yiqing Zhu, Chao Wang, Xinyu Zhang, Liangxing Zhao, Zhang Shi, Dan Liu, Fan Yang, Xianmin Diao, Qingyu Zhao, Xue Yong, Qun Shen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145945 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Food Chemistry and Fat Analysis