The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains
Cereals have a major importance in maintaining a healthy and balanced diet, they are tasty, easily assimilated and cannot miss the daily diet. Diversifying the assortment of cereal products is very topical in the context of increasing food security. Sorghum Oryzoidum or soryz is a relatively new cer...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2012-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/9_Siminiuc%20et%20al.pdf |