Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping

Published 2016 View Full Article

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Title
Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping
Authors
Keywords
Whole grain, Sorghum, Popping, Antioxidants
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 71, Issue -, Pages 316-322
Publisher
Elsevier BV
Online
2016-04-10
DOI
10.1016/j.lwt.2016.04.006

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