Potencial Funcional e Tecnologia de Processamento do Sorgo [Sorghum bicolor (L.) Moench], para Alimentação Humana
Author:
Publisher
Revista Brasileira de Milho e Sorgo
Link
http://www.bibliotekevirtual.org/revistas/RBMS/v10n03/v10n03a01.pdf
Cited by 6 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 protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization;Future Foods;2024-06
2. A evolução genética do gênero sorghum e a importância do cereal para a economia mundial e a promoção da segurança alimentar a nível global: uma revisão integrativa;Revista de Gestão e Secretariado;2024-02-26
3. Factor analysis and environmental stratification in the assessment of grain sorghum adaptability and stability;Agronomy Science and Biotechnology;2021-07-09
4. Comparative Study on Seed Characteristics, Antioxidant Activity, and Total Phenolic and Flavonoid Contents in Accessions of Sorghum bicolor (L.) Moench;Molecules;2021-06-29
5. Effect of partial substitution of rice with sorghum and inclusion of hydrolyzable tannins on digestibility and postprandial glycemia in adult dogs;PLOS ONE;2019-05-16
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