Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours-Reference-Cited by-同舟云学术

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Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours

Published:2008-05 Issue:3 Volume:85 Page:397-402
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ezeogu Lewis I.¹²,Duodu K. Gyebi¹,Emmambux M. Naushad¹,Taylor John R. N.¹³

Affiliation:

1. University of Pretoria, Department of Food Science, Pretoria 0002, South Africa.

2. University of Nigeria, Department of Microbiology, Nsukka, Nigeria.

3. Corresponding author. Phone: +27 12 4204296. Fax: +27 12 4202839. E-mail: jtaylor@postino.up.ac.za

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference17 articles.

1. Kafirin structure and functionality

2. Alteration of Kafirin and Kafirin Film Structure by Heating with Microwave Energy and Tannin Complexation

3. Factors affecting sorghum protein digestibility

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