| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539608 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Heat treatment improves protein quality of sorghum genotype BRS309 with dhurrin. ⺠Heat treatment did not affect the PER and NPR of genotypes BRS 305 and BRS 310. ⺠Raw and heat-treated sorghum showed high true digestibility, except BRS305. ⺠The amino acid profile of sorghum was the main limitation of protein quality.
Related Topics
Physical Sciences and Engineering
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Authors
Ãrica Aguiar Moraes, Valéria Aparecida Vieira Queiroz, Robert Eugene Shaffert, Neuza Maria Brunoro Costa, Julia D. Nelson, Sônia Machado Rocha Ribeiro, Hércia Stampini Duarte Martino,