Some physicochemical properties of flour from germinated sorghum grain
โ Scribed by Abd Elmoneim O. Elkhalifa, Rita Bernhardt
- Book ID
- 118302146
- Publisher
- Springer-Verlag
- Year
- 2011
- Tongue
- English
- Weight
- 173 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0022-1155
No coin nor oath required. For personal study only.
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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
## Abstract We investigated some properties of the major ionic peroxidase (POD) from germinating __Sorghum bicolor__ var Fara Fara. Peroxidase activity increased eightfold during the first 36โh of germination and declined thereafter to four times the value in the dry grain after 144โh. Gel filtrati