Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

Journal article

Peer reviewed

Abd Elmoneim O Elkhalifa, Rita Bernhardt, Francesco Bonomi, Stefania Iametti, Maria Ambrogina Pagani and Marta Zardi

European food research & technology, Vol.222(5-6), pp.559-564

01/03/2006

Abstract

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

Starch and starchy product industries

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Title: Fermentation modifies protein/protein and protein/starch interactions in sorghum dough
Creators - without role: Abd Elmoneim O Elkhalifa - Ahfad University for Women
Rita Bernhardt - Saarland University
Francesco Bonomi - University of Milan
Stefania Iametti - University of Milan
Maria Ambrogina Pagani - University of Milan
Marta Zardi - University of Milan
Publication Details: European food research & technology, Vol.222(5-6), pp.559-564
Publisher: Springer
Identifiers: 9931814108331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article