Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp
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DOI: 10.3390/foods12020306
Abstract: Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited… read more here.
Keywords: sorghum grain; enzyme cocktail; grain pericarp; degradation ... See more keywords