Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calci...

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Опубликовано в: :Food Sci Nutr
Главные авторы: Ojha, Pravin, Adhikari, Roshan, Karki, Roman, Mishra, Achyut, Subedi, Ujjwol, Karki, Tika Bahadur
Формат: Artigo
Язык:Inglês
Опубликовано: John Wiley and Sons Inc. 2017
Предметы:
Original Research
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5778236/
https://ncbi.nlm.nih.gov/pubmed/29387360
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.525
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