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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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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2019
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| Assuntos: | |
| Acceso en liña: | 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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