HIGHLIGHTS
- who: Pervin Ari Akin and collaborators from the Field Crops Central Research Institute, Ankara, Turkey Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey have published the paper: Sorghum Flour Application in Bread: Technological Challenges and Opportunities, in the Journal: Foods 2022, 11, 2466. of /2022/
- what: The results of this study showed that the nixtamalization process had no impact on the oral and gastric bioaccessibility of sorghum protein from both white and red sorghum, but it improved protein bioaccessibility during the intestinal digestion step, thus making nixtamalization a useful processing method for improving the . . .
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