Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to...

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Vydáno v:Foods
Hlavní autoři: Marchini, Mia, Marti, Alessandra, Folli, Claudia, Prandi, Barbara, Ganino, Tommaso, Conte, Paola, Fadda, Costantino, Mattarozzi, Monica, Carini, Eleonora
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7917644/
https://ncbi.nlm.nih.gov/pubmed/33673309
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020407
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