| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278037 | Journal of Food Engineering | 2012 | 11 Pages |
Abstract
⺠Extrusion liquefaction was used to produce protein concentrates from sorghum flour. ⺠Sorghum protein concentrates have up to 82% protein and 66% digestibility. ⺠Sorghum protein concentrates can improve nutritional quality of gluten-free foods.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Normell Jhoe de Mesa-Stonestreet, Sajid Alavi, Jeff Gwirtz,