Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour

Journal article

Peer reviewed

A. R Ahmed, A. G APPU RAO, G Ramanatham and Abdelrahman R. Ahmed

Journal of agricultural and food chemistry, Vol.36(4), pp.690-694

01/07/1988

Abstract

Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Biological and medical sciences

Biotechnology

Food industries

Food processing

Fundamental and applied biological sciences. Psychology

Industrial applications and implications. Economical aspects

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Title: Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour
Creators - without role: A. R Ahmed - Central food tech. res. inst., Mysore, India
A. G APPU RAO - Central food tech. res. inst., Mysore, India
G Ramanatham - Central food tech. res. inst., Mysore, India
Abdelrahman R. Ahmed - King Faisal University
Publication Details: Journal of agricultural and food chemistry, Vol.36(4), pp.690-694
Publisher: American Chemical Society
Identifiers: 9920405808331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article