Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids
Author:
Affiliation:
1. Instituto de Tecnología de Alimentos (ITA), Santiago del Estero 2829 CONICET, Facultad de Ingeniería Química, UNL Santa Fe 3000 Argentina
Funder
Universidad Nacional del Litoral
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000023
Reference37 articles.
1. Application of cereals and cereal components in functional foods: a review
2. Starch properties as affected by sorghum grain chemistry
3. Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools
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