Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour
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DOI: 10.3389/fnut.2021.809330
Abstract: This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF… read more here.
Keywords: digestibility pasting; lipids proteins; starch digestibility; endogenous lipids ... See more keywords