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Effect of defatting on starch structure and physicochemical properties

โœ Scribed by T. Vasanthan; R. Hoover

Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
1011 KB
Volume
45
Category
Article
ISSN
0308-8146

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## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37ยฐC for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increas