Characteristics of sorghum flour modified with physical and enzymatic treatments

Characteristics of sorghum flour modified with physical and enzymatic treatments

This study evaluated the physicochemical and thermal properties of modified sorghum flour. The modified sorghum flour was obtained through extrusion -enzymatic treatment using thermostable-α amylase at various feed moisture levels. The results showed that unmodified sorghum flour had t...

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Bibliographic Details
Main Authors: Sukmawati Usman, Maggy Thenawidjaja Suhartono, Endang Yuli Purwani, Azis Boing Sitanggang, Wayan Trisnawati
Format: Article
Language:English
Published: College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates 2024-05-01
Series:Emirates Journal of Food and Agriculture
Subjects:
α-amylase
extrusion
modified sorghum flour
past
Online Access:https://ejfa.pensoft.net/article/119095/download/pdf/

Internet

https://ejfa.pensoft.net/article/119095/download/pdf/

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