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...
| 發表在: | Journal of Food Measurement and Characterization |
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| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
Springer
2025
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85211911314&doi=10.1007%2fs11694-024-03027-2&partnerID=40&md5=2d00815e3911f39f02f1d8dadeb1278d |