Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies
A Tuhanioglu, A Ubeyitogullari - Food Research International, 2024 - Elsevier
Sorghum is a promising ingredient for new food products due to its high fiber content, slow
digestibility, drought resistance, and gluten-free nature. One of the main challenges in …
digestibility, drought resistance, and gluten-free nature. One of the main challenges in …
[HTML][HTML] Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
N Sadaf, A Tuhanioglu, N Hettiarachchy… - RSC …, 2024 - pubs.rsc.org
The aim of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel
approach for generating sorghum protein concentrates/isolates with enhanced functional …
approach for generating sorghum protein concentrates/isolates with enhanced functional …