Some physicochemical properties of flour from germinated sorghum grain

Author:

Elkhalifa Abd Elmoneim O.,Bernhardt Rita

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference26 articles.

1. Axtell JD, Kirleis AW, Hassan MM, Mason ND, Mertz ET, Munck L (1981) Digestibility of sorghum proteins (rat assay/pepsin assay/temperature effects/fermentation). Proc Natl Acad Sci 78:1333–1335

2. Becker R, Hanners GC (1991) Carbohydrate composition of cereal grains. In: Lorenz KJ, Kulp K (eds) Handbook of cereal science and technology. Marcel Dekker, New York, pp 482–483

3. Belton PS, Taylor JRN (2004) Sorghum and millets: protein sources for Africa. Trends Food Sci Technol 15:94–98

4. Chandrashekar A, Desikachar HSR (1981) Studies on the hydration of starches, flour and semolina from different cereal grains. J Food Sci Technol 18:12–17

5. Chanderashekar A, Kirles AW (1988) Influence of protein on starch gelatinization in sorghum. Cereal Chem 65:457–462

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