Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

Starch/Staerke

Volumn 68, Issue 11-12, 2016, Pages 1055-1064

  Palavecino, Pablo Martín ^a   Penci, María Cecilia ^a   Calderón Domínguez, Georgina ^b   Ribotta, Pablo Daniel ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Chemical composition; Pasting properties; Sorghum flour; Thermal properties

Indexed keywords

CLUSTER ANALYSIS; FOOD PRODUCTS; GELATION; PRINCIPAL COMPONENT ANALYSIS; THERMODYNAMIC PROPERTIES; VISCOSITY;

CHEMICAL COMPOSITIONS; COMMERCIAL HYBRIDS; FOOD APPLICATIONS; HIGH DEGREE OF VARIABILITY; PASTING PROPERTY; PHYSICOCHEMICAL CHARACTERISTICS; SORGHUM FLOUR; TOTAL CARBOHYDRATES;

CHEMICAL ANALYSIS;

EID: 84994885406     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201600111     Document Type: Article

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