Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping

LWT

Volumn 71, Issue , 2016, Pages 316-322

  Llopart, E E ^a,b   Drago, S R ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b CONICET ^*  (Argentina)

Author keywords

Antioxidants; Popping; Sorghum; Whole grain

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; NUTRITION; PROTEINS;

ANTIOXIDANT CAPACITY; AVAILABLE LYSINES; NUTRITIONAL CHANGES; PHYSICO-CHEMICAL ANALYSIS; POPPING; PROTEIN DIGESTIBILITY; SORGHUM; WHOLE GRAINS;

PHYSICOCHEMICAL PROPERTIES;

EID: 84962835182     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.04.006     Document Type: Article

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