Confocal Laser Scanning Microscopy to Investigate the Effect of Cooking and Sodium Bisulfite on In Vitro Digestibility of Waxy Sorghum Flour-Reference-Cited by-同舟云学术

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Confocal Laser Scanning Microscopy to Investigate the Effect of Cooking and Sodium Bisulfite on In Vitro Digestibility of Waxy Sorghum Flour

Published:2008-01 Issue:1 Volume:85 Page:65-69
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Choi Seung Jun¹,Woo Hee Dong¹,Ko Sang Hoon²,Moon Tae Wha¹³

Affiliation:

1. Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, Seoul 151-921, Korea.

2. Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.

3. Corresponding author. Phone: +82-2-880-4854. Fax: +82-2-873-5095. E-mail: twmoon@snu.ac.kr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

1. Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars

2. Digestibility of sorghum proteins.

3. Carbohydrate Composition and Nutritional Quality for Rats of Sorghum Tô Prepared from Decorticated White and Whole Grain Red Flour

4. A Comparison of Fluorescamine and Naphthalene-2,3-dicarboxaldehyde Fluorogenic Reagents for Microplate-Based Detection of Amino Acids

5. Distinctive Sorghum Starch Granule Morphologies Appear to Improve Raw Starch Digestibility

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