Concepedia

Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Eveline Lopes Almeida

Journal of Food Processing and Preservation · 2020 · 10 citations · 47 references

DOI

Concepts

References

47

Food and Agriculture Organization of the United Nations

T. Dalling · Permanent missions to the United Nations · 2022 · 5.4K citations

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Simultaneous Optimization of Several Response Variables

George C. Derringer, Ronald C. Suich · Journal of Quality Technology · 1980 · 5.1K citations

, , +15

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Charis M. Galanakis · Trends in Food Science & Technology · 2012 · 1.2K citations

, , +14

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

Jaspreet Singh, Lovedeep Kaur, Owen J. McCarthy · Food Hydrocolloids · 2006 · 1.1K citations

, , +16

Gelatinization of corn grits by roll- and extrusion-cooking

Robin C. Anderson, H. F. Conway, V. F. Pfeifer et al. · Medical Entomology and Zoology · 1969 · 922 citations

, , +8