Correction: Effects of extruded whole-grain sorghum ( (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats.

Correction for 'Effects of extruded whole-grain sorghum ( (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats' by María Gimena Galán , , 2020, , 508-513, DOI: 10.1039/C9FO01817D.

Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions.

The aims were to optimise pearling process of red and white sorghum by assessing the effects of pearling time and grain moisture on endosperm yield and flour ash content and to assess nutrient and anti-nutrient losses produced by pearling different cultivars in optimised conditions. Both variables significantly affected both responses. Losses of ashes (58%), proteins (9.

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).

In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.