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pro vyhledávání: '"Husham Alqah"'
Autor:
Abdellatif Mohamed, Husham Alqah, Mohammed Alamri, Shahzad Hussain, Akram Qasem, Mohamed Ibraheem, Hany Yehia, Ghalia Shamlan
Publikováno v:
Processes; Volume 9; Issue 12; Pages: 2251
Processes, Vol 9, Iss 2251, p 2251 (2021)
Processes, Vol 9, Iss 2251, p 2251 (2021)
The physicochemical properties of native, annealed and enzyme-treated chickpea (CP), corn (CS), Turkish bean (TB) and sweet potato (SPS) were investigated. Germinated sorghum extract (GSET) was used as the source of enzymes. Starches were annealed in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09113feb6434caa47fd341060edd1dcd
