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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...

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Detalles Bibliográficos
Autores principales:	Batariuc, Ana, Coțovanu, Ionica, Mironeasa, Silvia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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