Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.

Elkhalifa, Abd Elmoneim O; Bernhardt, Rita; Cardone, Gaetano; Marti, Alessandra; Iametti, Stefania; Marengo, Mauro

Elkhalifa, Abd Elmoneim O; Bernhardt, Rita; Cardone, Gaetano; Marti, Alessandra; Iametti, Stefania; Marengo, Mauro.

Afiliação

Elkhalifa AEO; School of Pharmacy, Ahfad University for Women, Omdurman, Sudan.
Bernhardt R; Lehrstuhl für Biochemie, Universität des Saarlandes, Campus B2 2, 66123 Saarbrücken, Germany.
Cardone G; Lehrstuhl für Biochemie, Universität des Saarlandes, Campus B2 2, 66123 Saarbrücken, Germany.
Marti A; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Iametti S; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Marengo M; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.

J Food Sci Technol ; 54(10): 3307-3313, 2017 Sep.

Article em En | MEDLINE | ID: mdl-28974816

Palavras-chave

Biotechnological treatments; Fermentation; Germination; Physicochemical properties; Sorghum

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Sudão

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google