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Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch
The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food ap...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849913/ https://www.ncbi.nlm.nih.gov/pubmed/29564102 http://dx.doi.org/10.1002/fsn3.562 |