Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 285-292

  Ibrahim, Fatima S ^a   Babiker, Elfadil E ^a   Yousif, Nabila E ^a   El Tinay, Abdullahi H ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Fermentation; Protein digestibility; Sensory evaluation; Sorghum; Supplementation; Whey protein

Indexed keywords

ALBUMIN; GLOBULIN; MILK PROTEIN; NITROGEN;

ACIDITY; ARTICLE; BIOCHEMISTRY; CULTIVAR; FERMENTATION; FLOUR; PH; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN DEGRADATION; SENSORY EVALUATION; SOLID; SORGHUM; WHEY;

EID: 15244358816     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.024     Document Type: Article

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