Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation-Reference-Cited by-同舟云学术

Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

Published:2017-08-22 Issue:10 Volume:54 Page:3307-3313
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Elkhalifa Abd Elmoneim O.,Bernhardt Rita,Cardone Gaetano,Marti Alessandra,Iametti Stefania^ORCID,Marengo Mauro

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2781-7/fulltext.html

Reference36 articles.

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3. Baker LA, Rayas-Duarte P (1998) Freeze-thaw stability of amaranth starch and the effect of salt and sugars. Cereal Chem 75:301–307

4. 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

5. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye-binding. Anal Biochem 72:248–254

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