Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calci...

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Detalles Bibliográficos
Autores principales: Ojha, Pravin, Adhikari, Roshan, Karki, Roman, Mishra, Achyut, Subedi, Ujjwol, Karki, Tika Bahadur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778236/
https://www.ncbi.nlm.nih.gov/pubmed/29387360
http://dx.doi.org/10.1002/fsn3.525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778236/
https://www.ncbi.nlm.nih.gov/pubmed/29387360
http://dx.doi.org/10.1002/fsn3.525

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