Data for: Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated Foxtail millet grains

The table shows change in gelatinization temperatures (onset, maximum and conclusion) and enthalpies at certain levels of pressure, temperature and soaking times for both germinated and non-germinated foxtail millet grain flour.

本表格展示了不同压力、温度及浸泡时间条件下，发芽与未发芽小米籽粒粉的糊化温度（gelatinization temperature，涵盖起始、峰值与终了温度）及焓值的变化情况。