Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour

Nahrung - Food

Volumn 48, Issue 2, 2004, Pages 91-94

  Elkhalifa, Abd Elmoneim O ^a   Schiffler, Burkhard ^b   Bernhard, Rita ^b  

^a SAARLAND UNIVERSITY   (Germany)

^b NONE

Author keywords

Fermentation; Physicochemical properties; Resistant starch; Sorghum; Starch digestibility

Indexed keywords

IODINE;

ABSORPTION; ARTICLE; CORRELATION ANALYSIS; DIGESTION; FERMENTATION; FERMENTATION MONITORING; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; HIGH TEMPERATURE; IN VITRO STUDY; PH; PHYSICAL CHEMISTRY; SORGHUM; TEMPERATURE DEPENDENCE; TITRIMETRY;

CHEMISTRY, PHYSICAL; DIETARY CARBOHYDRATES; DIGESTION; FERMENTATION; FLOUR; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; SORGHUM; STARCH; TEMPERATURE; TIME FACTORS;

SORGHUM BICOLOR;

EID: 2342604933     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300322     Document Type: Article

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