Use of Grain Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications-Reference-Cited by-同舟云学术

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Use of Grain Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications

Published:2019 Issue: Volume: Page:
ISSN:2156-3276
Container-title:Sorghum: State of the Art and Future Perspectives
language:
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Author:

Alavi Sajid,Ruan Sue,Adapa Siva Shankar,Joseph Michael,Lindshield Brian,Chilukuri Satyanarayana,Ciampitti Ignacio,Prasad Vara

Publisher

American Society of Agronomy and Crop Science Society of America, Inc.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks;Journal of Texture Studies;2023-05-28

2. Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral;TECNOCIENCIA Chihuahua;2022-03-30

3. Potential food applications of sorghum ( Sorghum bicolor ) and rapid screening methods of nutritional traits by spectroscopic platforms;Journal of Food Science;2021-12-23

4. Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum–Soy Fortified Blended Foods in Rats;Current Developments in Nutrition;2020-07-08

5. Development of sorghum‐based shortbread biscuits from “muskwari” flour;Food Science & Nutrition;2020-05-29

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