Comparison of the effects induced by different processing methods on sorghum proteins

Journal of Cereal Science

Volumn 51, Issue 1, 2010, Pages 146-151

  Correia, Isabel ^a   Nunes, Alexandra ^a   Barros, António S ^a   Delgadillo, Ivonne ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Digestibility; Processing methods; Prolamins; Sorghum

Indexed keywords

EID: 73849150201     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.11.005     Document Type: Article

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