Investigating the kinetics of tannin removal in Sorghum [Sorghum bicolor (L.) Moench] grains through a soaking process
Sorghum (Sorghum bicolor (L.) Moench) grains contain tannins that significantly affect their nutritional value and potential utilizations in food product development. This study aims to investigate the kinetics of tannin removal during the soaking process and to optimize the operating condition. To...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Gadjah Mada University
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121023/ http://psasir.upm.edu.my/id/eprint/121023/1/121023.pdf |