Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 559-564

  Elkhalifa, Abd Elmoneim O ^a   Bernhardt, Rita ^b   Bonomi, Francesco ^c   Iametti, Stefania ^c   Pagani, Maria Ambrogina ^c   Zardi, Marta ^c  

^a AHFAD UNIVERSITY FOR WOMEN   (Sudan)

^b SAARLAND UNIVERSITY   (Germany)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Fermentation; Protein interaction; Sorghum; Starch; Thiol groups

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33644926166     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0124-9     Document Type: Article

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