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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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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
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| Assuntos: | |
| Acesso em linha: | 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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