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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...

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Detalles Bibliográficos
Autores principales:	Odunmbaku, Lukumon A., Sobowale, Sunday S., Adenekan, Monilola K., Oloyede, Taiwo, Adebiyi, Janet A., Adebo, Oluwafemi A.
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/PMC5849913/ https://www.ncbi.nlm.nih.gov/pubmed/29564102 http://dx.doi.org/10.1002/fsn3.562

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