Physicochemical changes of starch during malting process of sorghum grain-Reference-Cited by-同舟云学术

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Physicochemical changes of starch during malting process of sorghum grain

Published:2020-09 Issue: Volume:95 Page:103069
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Oseguera-Toledo Miguel E.,Contreras-Jiménez Brenda,Hernández-Becerra Ezequiel,Rodriguez-Garcia Mario E.

Funder

CONACYT-México

Miguel Oseguera-Toledo DGAPA-UNAM

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. Moench);Afify;Not. Bot. Horti Agrobot. Cluj-Napoca,2012

2. Sorghum for human food-a review;Anglani;Plant Foods Hum. Nutr.,1998

3. Official Methods of Analysis of AOAC International;AOAC,2000

4. 8 - sorghum;Arendt,2013

5. Distinctive sorghum starch granule morphologies appear to improve raw tsarch digestibility;Benmoussa;Starch - Stärke,2006

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