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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
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| 主題: | |
| オンライン･アクセス: | 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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