Work

Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum

Year: 2025

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10882

Authors: Theertha DP, Suresh D. Sakhare

Institutions: Central Food Technological Research Institute, Academy of Scientific and Innovative Research

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4409367974

FWCI: 2.249

Cites: 29

Cited by: 4

Related to: 10