Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience...

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Bibliographic Details
Main Authors: Rubina Rumler, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jäger, Regine Schönlechner
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
sorghum
milling fractions
whole-grain
chemical composition
physical properties
Online Access:https://www.mdpi.com/2304-8158/10/4/870

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https://www.mdpi.com/2304-8158/10/4/870

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