Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains-Reference-Cited by-同舟云学术

Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

Published:2020-03-06 Issue:7 Volume:55 Page:2901-2909
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Acquisgrana María del Rosario¹²,Gomez Pamies Laura Cecilia¹²,Martinez Amezaga Nancy María Jimena¹,Quiroga Fernanda Micaela³⁴,Ribotta Pablo Daniel³⁴,Benítez Elisa Inés¹²^ORCID

Affiliation:

1. QUITEX‐Facultad Regional Resistencia‐Universidad Tecnológica Nacional French 414 Resistencia 3500 Argentina

2. IQUIBA‐NEA Universidad Nacional del Nordeste CONICET Av. Libertad 5470 Corrientes 3400 Argentina

3. ICYTAC, Universidad Nacional de Córdoba, CONICET Bv Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina

4. FCEFyN Cátedra de Química Aplicada Universidad Nacional de Córdoba Av. Vélez Sarsfield 1611 Córdoba 5000 Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14548

Reference36 articles.

1. Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajanL.), dolichos bean (Dolichos lablabL.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina

2. Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

3. Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

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