Low α-Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein
Author:
Affiliation:
1. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, 1160 Smith Hall, West Lafayette, IN 47907-1160.
2. Corresponding author. E-mail: hamakerb@foodsci.purdue.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference14 articles.
1. Carbohydrate Composition and Nutritional Quality for Rats of Sorghum Tô Prepared from Decorticated White and Whole Grain Red Flour
2. Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali
3. Improving the in vitro protein digestibility of sorghum with reducing agents
4. Isolation and characterization of an amylase inhibitor from sorghum seeds, specific for human enzymes
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