Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (<i>Sorghum oryzoidum</i>)

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (Sorghum oryzoidum)"
written by Rodica Siminiuc, Lidia Coșciug,
published by Food and Nutrition Sciences, Vol.12 No.12, 2021

has been cited by the following article(s):

[1]	Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)
	Food and Nutrition Sciences, 2022

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[1]	Profile of amino acids and micronutrients of sorghum throughout primary postharvest processing INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022, 2024 DOI:10.1063/5.0184104

[2]	A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties Journal of Food Process Engineering, 2023 DOI:10.1111/jfpe.14408