Qualitative assessment of ‘highly digestible’ protein mutation in hard endosperm sorghum and its functional properties

Food Chemistry

Volumn 271, Issue , 2019, Pages 561-569

  Teferra, Tadesse F ^a   Amoako, Derrick B ^a   Rooney, William L ^a   Awika, Joseph M ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Biofortification; FE SEM; Food quality; Protein body; Protein digestibility; Sorghum

Indexed keywords

BIOLOGICAL MATERIALS;

BIOFORTIFICATION; FOOD QUALITY; PROTEIN BODIES; PROTEIN DIGESTIBILITY; SORGHUM;

PROTEINS;

PEPSIN A; PLANT PROTEIN; STARCH; WATER;

ARTICLE; CLASSIFICATION; CONTROLLED STUDY; COOKING; DIGESTION; ENDOSPERM; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; IN VITRO STUDY; MUTATION; PHYSICAL CHEMISTRY; QUALITATIVE ANALYSIS; RAW FOOD; SOLUBILITY; SORGHUM; WILD TYPE; CHEMISTRY; FOOD GRAIN; GENETICS;

DIGESTION; EDIBLE GRAIN; ENDOSPERM; MUTATION; PLANT PROTEINS; SORGHUM; STARCH;

EID: 85050967443     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.014     Document Type: Article

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