Similar Items: Malted and fermented sorghum as ingredients in composite bread
- Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars
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Author: Taylor, J.R.N. (John Reginald Nuttall)
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- Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
- Improvement in the size and antioxidant activity of kafirin microparticles by treatment with sorghum polyphenols
- Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics