Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( <i>Sorghum bicolor [L.]</i> Moench) flour-Reference-Cited by-同舟云学术

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Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour

Published:2022-07-05 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Curti María Isabel¹²^ORCID,Palavecino Pablo Martín³⁴,Camiña José Manuel¹²,Savio Marianela¹²,Ribotta Pablo Daniel³⁴

Affiliation:

1. Facultad Ciencias Exactas y Naturales Universidad Nacional de La Pampa Santa Rosa Argentina

2. Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP) CONICET‐UNLPAM Santa Rosa Argentina

3. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) CONICET‐UNC Córdoba Argentina

4. Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Córdoba Argentina

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16851

Reference36 articles.

1. Influence of hammer mill screen size on processing parameters and starch enrichment in milled sorghum

2. Decorticating Sorghum To Concentrate Healthy Phytochemicals

3. Nano- and micro-mechanical properties of wheat grain by atomic force microscopy (AFM) and nano-indentation (IIT) and their relationship with the mechanical properties evaluated by uniaxial compression test

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. Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals;Foods;2023-08-12

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