Open Access. Powered by Scholars. Published by Universities.®
- Publication
- Publication Type
Articles 1 - 2 of 2
Full-Text Articles in Food Processing
Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang
Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang
EURēCA: Exhibition of Undergraduate Research and Creative Achievement
Sorghum, a highly nutritious grain, is usually not considered as a main staple in many families because it is not as easy to be digested as other grains such as rice or maize. But recent studies of ultrasonication shed a light on potential utilization of this world’s fifth important cereal other than being raw material source of biofuel or liquor. This experiment was meant to compare the differences between unsonicated and sonicated sorghum starch in terms of their physical chemical properties and digestion ability. Despite their similarities in shapes under microscopes and their thermal properties, but sonicated sorghum starch was …
Influence Of Aba On Calcium Binding In Tomato Fruit And Its Impact On Fruit Texture, Kendall Cressman
Influence Of Aba On Calcium Binding In Tomato Fruit And Its Impact On Fruit Texture, Kendall Cressman
Chancellor’s Honors Program Projects
No abstract provided.