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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | 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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