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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...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Marchini, Mia, Marti, Alessandra, Folli, Claudia, Prandi, Barbara, Ganino, Tommaso, Conte, Paola, Fadda, Costantino, Mattarozzi, Monica, Carini, Eleonora
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Acesso em linha: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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