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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2017
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| Предметы: | |
| Online-ссылка: | 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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