Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 352-357

  Goodall, Morgan A ^a   Campanella, Osvaldo H ^a   Ejeta, Gebisa ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Bread making; High digestibility, High lysine; Kafirins; Sorghum; Viscoelastic

Indexed keywords

TRITICUM AESTIVUM;

EID: 84865996515     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.04.001     Document Type: Article

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