Optimized conditions of steeping and germination and their effect on sorghum [Sorghum bicolor(L.) Moench] composition

Pakistan Journal of Nutrition

Volumn 9, Issue 7, 2010, Pages 686-695

  Claver, Irakoze Pierre ^a,b   Zhang, Haihua ^a   Li, Qin ^a   Zhou, Huiming ^a   Zhu, Kexue ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF BURUNDI   (Burundi)

Author keywords

Malting; RSM; Sorghum; Steeping

Indexed keywords

AMYLASE; TANNIN;

ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; ENZYME ACTIVITY; FOOD COMPOSITION; FOOD QUALITY; GERMINATION; GRAIN YIELD; IMMERSION; MALT; MALTING; NUTRITIONAL VALUE; PLANT YIELD LOSS; PROCESS DEVELOPMENT; PROCESS OPTIMIZATION; PROTEIN CONTENT; SOLUBILITY; SORGHUM; SORGHUM BICOLOR; SUBSPECIES; SURFACE PROPERTY; TRANSITION TEMPERATURE; VISCOSITY;

SORGHUM BICOLOR;

EID: 78649552242     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.686.695     Document Type: Article

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