Characterization and evaluation of grain sorghum flour (Sorghum bicolor (L.) Moench subjected to storage in different packaging-Reference-Cited by-同舟云学术

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Characterization and evaluation of grain sorghum flour (Sorghum bicolor (L.) Moench subjected to storage in different packaging

Published:2024-02 Issue: Volume:105 Page:102256
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Célia Juliana Aparecida^ORCID,Resende Osvaldo,Silva Lígia Campos de Moura,Ferreira Samuel Viana,Correia Josivania Silva,de Almeida Adrielle Borges,Mabasso Geraldo Acácio

Funder

CNPq

Publisher

Elsevier BV

Reference33 articles.

1. Approved Methods of the American Association of Cereal Chemists,2006

2. Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels;Adebowale;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2020

3. Gelatiniozation of corn grits by roll-and extrusion-cooking;Anderson;Cereal Sci. Today,1969

4. Flour. Resolução CNNPA,1978

5. Official Methods of Analysis,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Efeito do ultrassom na extração e modificação do amido de milho (Zea mays);Caderno Pedagógico;2024-08-07

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