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Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materi...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Elkhalifa, Abd Elmoneim O., Bernhardt, Rita, Cardone, Gaetano, Marti, Alessandra, Iametti, Stefania, Marengo, Mauro
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2017
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5602995/
https://ncbi.nlm.nih.gov/pubmed/28974816
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2781-7
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