Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 1, 2014, Pages 34-41

  Llopart, Emilce Elina ^a,b   Drago, Silvina Rosa ^a,b   De Greef, Dardo Mario ^a   Torres, Roberto Luis ^a   González, Rolando José ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Extrusion; Physicochemical properties; Red sorghum; Whole grain

Indexed keywords

LYSINE; STARCH; VEGETABLE PROTEIN; WATER; ZINC;

ARGENTINA; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIETARY FIBER; DIGESTION; FLOUR; FOOD HANDLING; HARDNESS; HEAT; HUMAN; IRON INTAKE; METABOLISM; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN INTAKE; SENSATION; SOLUBILITY; SORGHUM; ULTRASTRUCTURE;

ARGENTINA; COOKING; DIETARY FIBER; DIETARY PROTEINS; DIGESTION; FLOUR; FOOD HANDLING; HARDNESS; HOT TEMPERATURE; HUMANS; IRON, DIETARY; LYSINE; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; SEEDS; SENSATION; SOLUBILITY; SORGHUM; STARCH; WATER; ZINC;

EID: 84892740443     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.836737     Document Type: Article

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