Insight into molecular and rheological properties of sprouted sorghum flour.
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DOI: 10.1016/j.foodchem.2021.129603
Abstract: This work investigated the effect of sprouting and drying post-sprouting on technological functionalities of sorghum flour as probed by Low-resolution Proton Nuclear Magnetic Resonance (1H NMR) and Dynamic Mechanical Analysis (DMA). Multivariate statistics were used… read more here.
Keywords: sorghum flour; sprouted sorghum; viscoelastic properties; water systems ... See more keywords