Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (<i>Sorghum oryzoidum</i>)

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (Sorghum oryzoidum)"
written by Rodica Siminiuc, Lidia Coșciug,
published by Food and Nutrition Sciences, Vol.12 No.12, 2021

has been cited by the following article(s):

[1]	Profile of amino acids and micronutrients of sorghum throughout primary postharvest processing
	AIP Conference Proceedings, 2024

[2]	A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties
	Journal of Food Process …, 2023

[3]	Quality evaluation of breakfast cereal meal produced from finger millet (Eleusine coracana) and roasted African yam beans (Sphenostylis stenocarpa) flour blends
	2023

[4]	Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)
	Food and Nutrition Sciences, 2022

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[3]	Profile of amino acids and micronutrients of sorghum throughout primary postharvest processing INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022, 2024 DOI:10.1063/5.0184104

[4]	A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties Journal of Food Process Engineering, 2023 DOI:10.1111/jfpe.14408