Effect of water content on gelatinization functionality of flour from sprouted sorghum-Reference-Cited by-同舟云学术

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Effect of water content on gelatinization functionality of flour from sprouted sorghum

Published:2024 Issue: Volume:8 Page:100780
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Chiodetti Miriam^ORCID,Tuccio Maria Grazia,Carini Eleonora^ORCID

Publisher

Elsevier BV

Reference63 articles.

1. Transcriptome analysis of drought-resistant and drought-sensitive sorghum (Sorghum bicolor) genotypes in response to peg-induced drought stress;Abdel-Ghany;Int. J. Mol. Sci.,2020

2. Protein solubility, digestibility and fractionation after germination of sorghum varieties;Afify;PLoS One,2012

3. Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties;Afify;PLoS One,2011

4. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique;Assifaoui;Carbohydr. Polym.,2006

5. Structure and composition of the sorghum grain;Bean;Sorghum State Art Futur. Perspect.,2019

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