Resistant starch and β-glucan levels in grain sorghum (Sorghum bicolor M.) are influenced by soaking and autoclaving

Food Chemistry

Volumn 81, Issue 1, 2003, Pages 113-118

  Niba, Lorraine L ^a   Hoffman, Jill ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Autoclaving; Beta glucans; Resistant starch; Soaking; Sorghum

Indexed keywords

BETA GLUCAN; GLUCOSE; STARCH; SUCROSE;

ARTICLE; AUTOCLAVE; CARBOHYDRATE ANALYSIS; FOOD ANALYSIS; FOOD PROCESSING; FREEZE DRYING; GRAIN; HEATING; MOISTURE; QUANTITATIVE ANALYSIS; SORGHUM; TEMPERATURE;

SORGHUM BICOLOR; SORGHUM BICOLOR BICOLOR;

EID: 0038354701     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00386-2     Document Type: Article

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