Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.
- DOI
- 10.1016/j.crfs.2022.04.014
- Published
- 2022
- Container
- Current research in food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2022.04.014,
title = {Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.},
author = {Rodríguez-España M and Figueroa-Hernández CY and Figueroa-Cárdenas JD and Rayas-Duarte P and Hernández-Estrada ZJ},
year = {2022},
journal = {Current research in food science},
doi = {10.1016/j.crfs.2022.04.014},
url = {https://doi.org/10.1016/j.crfs.2022.04.014}
}RIS
TY - JOUR TI - Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review. AU - Rodríguez-España M AU - Figueroa-Hernández CY AU - Figueroa-Cárdenas JD AU - Rayas-Duarte P AU - Hernández-Estrada ZJ PY - 2022 JO - Current research in food science DO - 10.1016/j.crfs.2022.04.014 UR - https://doi.org/10.1016/j.crfs.2022.04.014 ER -
APA
M, R., CY, F., JD, F., P, R., & ZJ, H. (2022). Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.. Current research in food science. https://doi.org/10.1016/j.crfs.2022.04.014
Source records
- pubmed · retrieved 2026-09-26T20:59:29.019Z
- europe-pmc · retrieved 2026-09-26T20:59:29.035Z
- doaj · retrieved 2026-09-26T20:59:29.023Z