Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina-Reference-Cited by-同舟云学术

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

Published:2016-07-21 Issue:11-12 Volume:68 Page:1055-1064
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Palavecino Pablo Martín¹,Penci María Cecilia¹,Calderón-Domínguez Georgina²,Ribotta Pablo Daniel¹³

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos Córdoba; UNC; CONICET; FCEFyN; Córdoba Argentina

2. Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala; Casco de Sto. Tomás; México México

3. Instituto Superior de Investigación; Desarrollo y Servicios en Alimentos (ISIDSA); Secretaría de Ciencia y Tecnología; Universidad Nacional de Córdoba; Bv. Juan Filloy s/n, Ciudad Universitaria; Córdoba Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

Secretaría de Ciencia y Tecnología of Universidad Nacional de Córdoba (SeCyT-UNC)

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

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2. FAO Statistical Pocketbook 2015 2015

3. Characterization and potential of sorghum (Sorghum bicolor, L. Moench) grain;Pérez;Pastos Forrajes,2010

4. Novel food and non-food uses for sorghum and millets;Taylor;J. Cereal Sci,2006

5. Pseudocereals and Less Common Cereals

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