Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)
Keywords: طول; B; breadth; BD; breakdown viscosity; FV; final viscosity; L; length; L/B; length/breadth; PTM; past temperature; PT; peak time; PV; peak viscosity; RDS; rapidly digestible starch; RS; resistant starch; SB; setback viscosity; SDS; slowly digestible starch;