Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to...

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Detalles Bibliográficos
Autores principales: Marchini, Mia, Marti, Alessandra, Folli, Claudia, Prandi, Barbara, Ganino, Tommaso, Conte, Paola, Fadda, Costantino, Mattarozzi, Monica, Carini, Eleonora
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917644/
https://www.ncbi.nlm.nih.gov/pubmed/33673309
http://dx.doi.org/10.3390/foods10020407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917644/
https://www.ncbi.nlm.nih.gov/pubmed/33673309
http://dx.doi.org/10.3390/foods10020407

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