Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality
The changes in lipid and fatty acid contents after soaking, cooking, germination and fermentation of three white sorghum varietieswere studied to improve cereal quality. The results revealed that oil in raw sorghum varieties ranged from 3.58 to 3.91%, respectively and‘Dorado’ represents the highest...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2012-05-01
|
| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/7585 |