Open AccessThe Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (<i>Sorghum oryzoidum</i>) Groats
Author(s) -
Rodica Siminiuc,
Dinu Țurcanu
Publication year - 2020
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2020.1110067
Subject(s) - sorghum , context (archaeology) , food science , gluten , hydrothermal circulation , chemistry , population , gluten free , business , agronomy , biology , chemical engineering , medicine , engineering , environmental health , paleontology