Physical and functional characteristics of sorghum protein hydrolysate and in-vitro digestibility

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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...

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Bibliographic Details
Published in:	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Main Authors:	Wulandari, Endah; Moody, Sumanti Debby; Andoyo, Robi; Harlina, Putri Widyanti; Sikin, Adi bin Md
Format:	Article; Early Access
Language:	English
Published:	SPRINGER 2024
Subjects:	Food Science & Technology
Online Access:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-recordWOS:001377519700001

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