๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Some physicochemical properties of flour from germinated sorghum grain

โœ 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.


๐Ÿ“œ SIMILAR VOLUMES


Effect of fermentation on the starch dig
โœ Elkhalifa, Abd Elmoneim O. ;Schiffler, Burkhard ;Bernhard, Rita ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 187 KB ๐Ÿ‘ 1 views

## 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

Peroxidase activity of germinating Sorgh
โœ Olusesan Omidiji; Joy Okpuzor; Olugbenga Otubu ๐Ÿ“‚ Article ๐Ÿ“… 2002 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 105 KB

## 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 36โ€‰h of germination and declined thereafter to four times the value in the dry grain after 144โ€‰h. Gel filtrati