Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

The effect of malting and fermentation on colour, thermal properties, level of crystallinity and functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were studied using response surface methodology. The central composite rotatable design was performed on two independent v...

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Detalles Bibliográficos
Autores principales: Olamiti, G., Takalani, T.K., Beswa, D., Jideani, A.I.O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7725746/
https://www.ncbi.nlm.nih.gov/pubmed/33319084
http://dx.doi.org/10.1016/j.heliyon.2020.e05467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7725746/
https://www.ncbi.nlm.nih.gov/pubmed/33319084
http://dx.doi.org/10.1016/j.heliyon.2020.e05467

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