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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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Ojha, Pravin, Adhikari, Roshan, Karki, Roman, Mishra, Achyut, Subedi, Ujjwol, Karki, Tika Bahadur
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2017
Konular:
Original Research
Online Erişim: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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