popped sorghum
Selected indexed studies
- Structural changes in popped sorghum starch and their impact on the rheological behavior. (Int J Biol Macromol, 2021) [PMID:34237370]
- Alternative technologies for the production of popped sorghum: a comparative study. (J Food Sci Technol, 2023) [PMID:36618062]
- [Improvement of protein quality of popped sorghum with soybean grain]. (Arch Latinoam Nutr, 1993) [PMID:8002702]
_Worker-drafted node — pending editorial review._
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Sources
- Structural changes in popped sorghum starch and their impact on the rheological behavior. (2021) pubmed
- Alternative technologies for the production of popped sorghum: a comparative study. (2023) pubmed
- [Improvement of protein quality of popped sorghum with soybean grain]. (1993) pubmed
- Unraveling the development of Maillard reaction indicators in popped cereal grains. (2025) pubmed
- A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. (2023) pubmed
- Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench). (2021) pubmed
- Differences and Similarities Between the Carbohydrates, Lipids, and Phenolic Compounds in Sorghum and Maize Grains Used for Popping, Implications for Human Nutrition and Health. (2025) pubmed
- Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India. (2001) pubmed
- Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. (1999) pubmed
- Food choice in the laboratory pigeon. (2012) pubmed