Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping

Author:

Llopart E.E.,Drago S.R.

Funder

ANPCyT

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Approved methods of the american association of cereal chemists. Methods 38–12 and 46–13;A.A.C.C,2000

2. Official methods of analysis;A.O.A.C,1995

3. Characterization of tannin and study of in vitro protein digestibility and mineral profile of Sudanese and Indian sorghum cultivars;Awadelkareem;Pakistan Journal of Nutrition,2009

4. Sorghum phytochemicals and their potential aspects on human health;Awika;Phytochemistry,2004

5. Problems in the determination of FDNB-available lysine;Booth;Journal of the Science of Food and Agriculture,1971

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