In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03804-8.pdf
Reference38 articles.
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2. Adedeji OE, Oyinloye OD, Ocheme OB (2014) Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies. Afr J Food Sci 8:42–47
3. Afify AE-MMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2012a) Protein solubility, digestibility and fractionation after germination of sorghum varieties. PLoS ONE 7(2):e31154. https://doi.org/10.1371/journal.pone.0031154
4. Afify AE-MMR, El-Moneim ABD, El-Beltagi HS, El-Salam ABDSM, Omran AA (2012b) Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (sorghum bicolor l. moench). Notulae Botanicae Horti Agrobotanici 40(2):92–98
5. Akeson WE, Stachman MA (1964) A pepsin–pancreatin digest index of protein quality evaluation. J Nutr 83:257–261
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