Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits

Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using...

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Detalles Bibliográficos
Autores principales: Omoba, Olufunmilayo Sade, Isah, Laisi Rasheed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2018
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195890/
https://www.ncbi.nlm.nih.gov/pubmed/30386750
http://dx.doi.org/10.3746/pnf.2018.23.3.220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195890/
https://www.ncbi.nlm.nih.gov/pubmed/30386750
http://dx.doi.org/10.3746/pnf.2018.23.3.220

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