Effect of cooking on the protein profiles and in vitro digestibility of sorghum and maize

Saved in:

Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 34; no. 4; pp. 647 - 649
Main Authors:	Hamaker, Bruce R, Kirleis, Allen W, Mertz, Edwin T, Axtell, John D
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-07-1986
Subjects:	Biological and medical sciences Cereal and baking product industries COCCION COOKING CUISSON DIGESTIBILIDAD DIGESTIBILITE DIGESTIBILITY Food industries Fundamental and applied biological sciences. Psychology gruel PROLAMINS PROTEINAS PROTEINE PROTEINS RAW FOODS SEMIARID ZONES SORGHUM TROPICOS TROPICS TROPIQUES ZEA MAYS ZONA SEMIARIDA ZONE SEMI-ARIDE Proteins Cooking Prolamine Denaturation Corn Electrophoresis Sorghum Digestibility
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Bibliography:	8703632 Q04 Q02 istex:F63C1BE7B944B3661AC64B5467C1658470A7265B ark:/67375/TPS-PWF1NFMT-2
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00070a014