Physical and functional characteristics of sorghum protein hydrolysate and in-vitro digestibility
Sorghum (sorghum bicolor (L) Moench) is the fifth most important cereal in the world. The extraction of starch from sorghum yields by-products such as protein which can be hydrolyzed to form a potential new food ingredient. Therefore, this study aimed to investigate the effect of enzymatic hydrolysi...
| Published in: | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION |
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| Main Authors: | , , , , , |
| Format: | Article; Early Access |
| Language: | English |
| Published: |
SPRINGER
2024
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| Subjects: | |
| Online Access: | https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-recordWOS:001377519700001 |