Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

(2017) Sathaporn Srichuwong et al.   FOOD CHEMISTRY

Optimization of blanching and frying conditions of deep-fat fried bonga fish (Ethmalosa fimbriata )

(2017) Sunday Samuel Sobowale et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

(2016) Janet Adeyinka Adebiyi et al.   JOURNAL OF CEREAL SCIENCE

Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch

(2014) Fan Zhu   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

(2014) M. Naushad Emmambux et al.   STARCH-STARKE

Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment

(2013) Qingjie Sun et al.   FOOD CHEMISTRY

Physicochemical properties, morphological and X-ray pattern of chemically modified white sorghum starch. (Bicolor-Moench)

(2011) O. O. Olayinka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Structure and Functional Properties of Acid Thinned Sorghum Starch

(2010) Harinder Singh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches

(2010) Irakoze Pierre Claver et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterisation of starches separated from sorghum cultivars grown in India

(2009) Harinder Singh et al.   FOOD CHEMISTRY