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Sorghum Flour Features Related to Dry Heat Treatment and Milling
Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three d...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252988/ https://www.ncbi.nlm.nih.gov/pubmed/37297492 http://dx.doi.org/10.3390/foods12112248 |