Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins
Author:
Affiliation:
1. Department of Food Science, University of Pretoria, Pretoria 0002, Republic of South Africa
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf802672e
Reference17 articles.
1. Pepsin digestibility of proteins in sorghum and other major cereals
2. Factors affecting sorghum protein digestibility
3. Resistance of Sorghum .alpha.-, .beta.-, and .gamma.-Kafirins to Pepsin Digestion
4. Improving the in vitro protein digestibility of sorghum with reducing agents
5. Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
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