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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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: Marchini, Mia, Marti, Alessandra, Folli, Claudia, Prandi, Barbara, Ganino, Tommaso, Conte, Paola, Fadda, Costantino, Mattarozzi, Monica, Carini, Eleonora
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
Schlagworte:
Online Zugang: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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