Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association-Reference-Cited by-同舟云学术

Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association

Published:2019-09 Issue: Volume:89 Page:102793
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Bernardo Cristiany Oliveira,Ascheri José Luis Ramírez,Carvalho Carlos Wanderlei Piler,Chávez Davy William Hidalgo,Martins Inayara Beatriz Araújo,Deliza Rosires,Freitas Daniela de Grandi Castro,Queiroz Valéria Aparecida Vieira

Funder

FAPERJ

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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3. Extrusion Process to Improve the Availability of Fermentable Sugars in Sorghum Wort;2023-10-06

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