Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

The effect of malting and fermentation on colour, thermal properties, level of crystallinity and functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were studied using response surface methodology. The central composite rotatable design was performed on two independent v...

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Detaylı Bibliyografya
Yayımlandı:Heliyon
Asıl Yazarlar: Olamiti, G., Takalani, T.K., Beswa, D., Jideani, A.I.O.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Elsevier 2020
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7725746/
https://ncbi.nlm.nih.gov/pubmed/33319084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2020.e05467
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