Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp

Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer...

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Detalles Bibliográficos
Autores principales: Sruthi, N. U., Rao, Pavuluri Srinivasa, Bennett, Sarita Jane, Bhattarai, Rewati Raman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857962/
https://www.ncbi.nlm.nih.gov/pubmed/36673398
http://dx.doi.org/10.3390/foods12020306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857962/
https://www.ncbi.nlm.nih.gov/pubmed/36673398
http://dx.doi.org/10.3390/foods12020306

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