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How does extrusion change the phenolic profile and impact protein digestibility in sorghum grains?

Authors :
Valéria Aparecida Vieira Queiroz
Dra Cristina Yoshie Takeiti
Mariana Simões Larraz Ferreira
Carolina Thomaz dos Santos D'Almeida
Luiz Claudio Cameron
Marie-Hélène Morel
Carlos Wanderlei Piler de Carvalho
Hamza Mameri
Source :
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Publication Year :
2020
Publisher :
Even3, 2020.

Subjects

Subjects :
biology
Chemistry
Protein digestibility
Extrusion
Food science
Sorghum
biology.organism_classification

Details

Database :
OpenAIRE
Journal :
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação
Accession number :
edsair.doi...........bc796353e29c22b19cf91b5944a275dd
Full Text :
https://doi.org/10.29327/cbcp2020.277643
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