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Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin
The effect of wet and dry milling on the functional properties of whole sorghum grain flour (SF) and extracted kafirin were assessed. White sorghum landrace was used to prepare two SFs by wet milling (SF1) or dry milling (SF2) and to extract their respective kafirins SK1 and SK2. Protein contents of...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7026331/ https://ncbi.nlm.nih.gov/pubmed/32123431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04145-2 |
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