Effect of fermentation on the starch dig
β
Elkhalifa, Abd Elmoneim O. ;Schiffler, Burkhard ;Bernhard, Rita
π
Article
π
2004
π
John Wiley and Sons
π
English
β 187 KB
π 1 views
## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37Β°C 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