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Some physicochemical properties of flour from germinated sorghum grain
A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerm...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2011
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550931/ https://ncbi.nlm.nih.gov/pubmed/24425907 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0315-2 |
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