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- W2612119428 abstract "Different drying temperatures produce different starch structure, while the remains of lactic acid in sorghum grain might continue starch modification during drying. The purpose of this study was to determine the effect of drying temperatures (40, 50, 60° C) on physical characteristics of sorghum flour modified with lactic acid. Higher drying temperatures produced sorghum flour, with higher viscosity and swelling power, but lower whiteness and solubility. Modified sorghum flour showed higher value than the unmodified flour at all characteristics. Infrared spectroscopy showed that modification shifted absorption peak from 1,334 cm-1 to 1,373 cm-1, but there was no difference between samples dried at different temperatures." @default.
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- W2612119428 date "2017-04-01" @default.
- W2612119428 modified "2023-09-26" @default.
- W2612119428 title "Effect of drying temperatures on physical characteristics of sorghum flour modified with lactic acid" @default.
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- W2612119428 doi "https://doi.org/10.1088/1757-899x/193/1/012024" @default.
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