Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties.
Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI
Published: 31 January 2024
in Foods (Basel, Switzerland)
Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.
Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD
Published: 26 August 2023
in Foods (Basel, Switzerland)
