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Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)
This study was aimed to evaluate the effect of gamma irradiation at dose levels of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 kGy on fungal growth, free fatty acids, in vitro protein digestibility (IVPD), protein solubility, and functional properties of sorghum grains. Results indicated that radiation process...
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| Udgivet i: | Food Sci Nutr |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6189617/ https://ncbi.nlm.nih.gov/pubmed/30349683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.752 |
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