Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to ant...

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Detalles Bibliográficos
Autores principales: Rodríguez-España, Melissa, Figueroa-Hernández, Claudia Yuritzi, Figueroa-Cárdenas, Juan de Dios, Rayas-Duarte, Patricia, Hernández-Estrada, Zorba Josué
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: Plant-Based Foods, edited by Xing Chen, Patrick Ruhs and Costas Nikiforid
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9118523/
https://www.ncbi.nlm.nih.gov/pubmed/35600537
http://dx.doi.org/10.1016/j.crfs.2022.04.014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9118523/
https://www.ncbi.nlm.nih.gov/pubmed/35600537
http://dx.doi.org/10.1016/j.crfs.2022.04.014

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