Functional, nutritional, and sensory properties of enzyme-treated sorghum bran
收藏DataCite Commons2025-09-30 更新2026-05-07 收录
下载链接：
https://researchdata.up.ac.za/articles/dataset/Functional_nutritional_and_sensory_properties_of_enzyme-treated_sorghum_bran/30209419
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资源简介：
The sorghum bran was treated with cell-wall degrading enzymes (Viscozyme L & Celluclast 1.5L) to determine the functional and nutritional properties. The treated sorghum bran was used to produce puffed-extruded snacks with improved expansion, nutritional, and sensory properties.
提供机构：
University of Pretoria
创建时间：
2025-09-25
