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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |