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

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

DOI Full Paper Access

26

Citations

33

References

2017

Year

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

Journal of Food Science and Technology

Food ChemistryAgricultural EconomicsCombined Germination-fermentationCrop ImprovementGrain QualitySorghum FlourPhysicochemical Properties

References

	Year	Citations

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