Changes of physicochemical and functional properties of sorghum flour at different germination stages

doi:10.13995/j.cnki.11-1802/ts.025501

ZHANG Jun, HU Ling, ZHANG Sanshan, YU Mengling, LEI Ji

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 68-74.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 68-74. DOI: 10.13995/j.cnki.11-1802/ts.025501

Changes of physicochemical and functional properties of sorghum flour at different germination stages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(6): 68-74 https://doi.org/10.13995/j.cnki.11-1802/ts.025501

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Received	Revised	Published
2020-08-27	2020-09-30	2021-03-25
Issue Date
2021-04-15

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