Low α‐Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein
- 15 September 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (5) , 710-713
- https://doi.org/10.1094/cchem.1998.75.5.710
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Resistance of Sorghum .alpha.-, .beta.-, and .gamma.-Kafirins to Pepsin DigestionJournal of Agricultural and Food Chemistry, 1995
- Carbohydrate Composition and Nutritional Quality for Rats of Sorghum Tô Prepared from Decorticated White and Whole Grain Red FlourJournal of Nutrition, 1988
- Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugaliBritish Journal of Nutrition, 1988
- Improving the in vitro protein digestibility of sorghum with reducing agentsProceedings of the National Academy of Sciences, 1987
- Factors Affecting Starch Digestibility with Special Emphasis on Sorghum and Corn1Journal of Animal Science, 1986
- Isolation and characterization of an amylase inhibitor from sorghum seeds, specific for human enzymesJournal of Agricultural and Food Chemistry, 1986
- Pepsin digestibility of proteins in sorghum and other major cerealsProceedings of the National Academy of Sciences, 1984
- Protein Quality and Digestibility of Sorghum in Preschool Children: Balance Studies and Plasma Free Amino AcidsJournal of Nutrition, 1981