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Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Lukumon A Odunmbaku1, Sunday S Sobowale1, Monilola K Adenekan1

  • 1Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria.

Food Science & Nutrition
|March 23, 2018
PubMed

Keywords:
amylosechemical propertiesoptimizationsorghumstarch

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