Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)-Reference-Cited by-同舟云学术

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Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)

Published:2021-06 Issue: Volume:348 Page:129092
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Castro-Campos F.G.,Cabrera-Ramírez A.H.,Morales-Sánchez E.,Rodríguez-García M.E.,Villamiel M.,Ramos-López M.,Gaytán-Martínez M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Advances in grain sorghum and its co-products as a human health promoting dietary system;Althwab;Food Research International,2015

2. Starch and protein chemistry and functional properties;Bean,2019

3. Relationship between popcorn composition and expansion volume and discrimination of corn types by using zein properties;Borras;Cereal Chemistry Journal,2006

4. Relationship between the corneous and floury endosperm content and the popped sorghum quality;Cabrera-Ramírez;Journal of Cereal Science,2020

5. Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion;Cabrera-Ramírez;Food Research International,2020

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