Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04145-2.pdf
Reference35 articles.
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3. Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour protein. J Agric Food Chem 25:258–261
4. Chandi GK, Sogi DS (2007) Functional properties of rice bran protein concentrates. J Food Eng 79:592–597. https://doi.org/10.1016/j.jfoodeng.2006.02.018
5. Chandra S, Singh S, Kumari D (2015) Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J Food Sci Technol 52:3681–3688. https://doi.org/10.1007/s13197-014-1427-2
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