Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour-Reference-Cited by-同舟云学术

Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

Published:2013-06 Issue: Volume:2 Page:46-52
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Pranoto Yudi,Anggrahini Sri,Efendi Zulman

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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3. AOAC (1990). Official Methods of Analysis. Washington, D.C.: Association of Official Analytical Chemist.

4. Sorghum and millets: protein sources for Africa;Belton;Trend in Food Science and Technology,2004

5. Effect of chemical treatment on polyphenols and malt quality in sorgum;Beta;Journal of Cereal Science,2000

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