Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

Authors :: Melissa, Rodríguez-España
Claudia Yuritzi, Figueroa-Hernández
Juan de Dios, Figueroa-Cárdenas
Patricia, Rayas-Duarte
Zorba Josué, Hernández-Estrada
Source :: Current Research in Food Science. 5:807-812
Publication Year :: 2022
Publisher :: Elsevier BV, 2022.
Abstract: Sorghum (

Subjects :: Applied Microbiology and Biotechnology
Food Science
Biotechnology

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