Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

LWT

Volumn 63, Issue 1, 2015, Pages 511-518

  Marengo, Mauro ^a   Bonomi, Francesco ^a   Marti, Alessandra ^a   Pagani, Maria Ambrogina ^a   Elkhalifa, Abd Elmoneim O ^b   Iametti, Stefania ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b AHFAD UNIVERSITY FOR WOMEN   (Sudan)

Author keywords

Fermentation; Sorghum; Sorghum enriched rice pasta; Sprouting

Indexed keywords

LACTIC ACID; NUTRITION; PROTEINS;

COOKING PROPERTIES; DIFFERENT MECHANISMS; LACTIC ACID BACTERIA; MOLECULAR FEATURE; NUTRITIONAL CHARACTERISTICS; RICE PASTAS; SORGHUM; SPROUTING;

FERMENTATION;

EID: 84928697381     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.070     Document Type: Article

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