Fermentation kinetics of sorghum grain and effects of wet processing on structural and chemical properties of sorghum flour
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science
Link
https://link.springer.com/content/pdf/10.1007/s42535-022-00499-9.pdf
Reference31 articles.
1. Adebiyi JA, Obadina AO, Mulaba-Bafubiandi AF, Adebo OA, Kayitesi E (2016) Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit. J Cereal Sci 70:132–139. https://doi.org/10.1016/j.jcs.2016.05.026
2. Afify AEMMR, El-Beltagi HS, El-Salam SMA, Omran AA (2012) 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 Cluj-Napoca 40(2):92–98. https://doi.org/10.15835/nbha4027930
3. Akinola SA, Badejo AA, Osundahunsi OF, Edema MO (2017) Effect of preprocessing techniques on pearl millet flour and changes in technological properties. Int J Food Sci Technol 52(4):992–999. https://doi.org/10.1111/ijfs.13363
4. Amadou I, Elhadji M, Shi Y, Le G-W, Gounga ME, Shi Y, Le G-W (2014) Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food Bioprod Process 92(1):38–45. https://doi.org/10.1016/j.fbp.2013.07.009
5. AOAC (2006) No Title. Official Methods of Analysis, Association of Official Analytical Chemists, 18th edn. AOAC
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