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ArticleFoods (Basel, Switzerland)2026

Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins.

Pablo Palavecino et al.PubMed ↗Full text ↗Publisher ↗

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1 paper cites it

2026

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Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. | OpenQuestion