Changes in protein and starch digestibility in sorghum flour during heat–moisture treatments

Journal of the Science of Food and Agriculture

Volumn 97, Issue 14, 2017, Pages 4770-4779

  Vu, Thanh Hien ^a,b   Bean, Scott ^b   Hsieh, Chao Feng ^a   Shi, Yong Cheng ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b USDAARS Center for Grain and Animal Health Research   (United States)

Author keywords

heat moisture treatments; resistant starch; sorghum flour

Indexed keywords

AMYLOSE; LIPID; STARCH; WATER;

CHEMISTRY; DIGESTION; HEAT; METABOLISM; PROTEIN INTAKE; SOLUBILITY; SORGHUM;

AMYLOSE; DIETARY PROTEINS; DIGESTION; HOT TEMPERATURE; LIPIDS; SOLUBILITY; SORGHUM; STARCH; WATER;

EID: 85019963639     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8346     Document Type: Article

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