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Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
del Rosario Acquisgrana, MarÃa, Gomez Pamies, Laura Cecilia, Martinezamezaga, Nancy MarÃa Jimena, Micaela Quiroga, Fernanda, Ribotta, Pablo Daniel, BenÃtez, Elisa InésLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14548
Date:
February, 2020
File:
PDF, 1.43 MB
english, 2020