Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum
Abstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulate...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2022-07-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100436&lng=en&tlng=en |