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Thermo-mechanical pre-treatments modulate the structure, protein and starch digestibility, and thermal and pasting properties of sorghum flour

Sumi Shah; Umar Shah; Adil Gani; Amy Hui-Mei Lin; Darren Greetham; Rewati R. Bhattarai
Food Chemistry · Vol. 501 · pp. 147496 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume501
Pages147496
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147496
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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