Dry and hydro-thermal processing : A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour
Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made to assess the effect of dry- and hydro-thermal treatments o...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2025) vom: 17. Aug., Seite 10820132251368686 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Dry-thermal treatment FTIR spectra functional properties hydro-thermal treatment sorghum |
| Online verfügbar |
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