Similar Items: Development of a database of sorghum cultivars in southern Africa, with emphasis on end-use quality, particularly brewing quality
- Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars
- Sorghum grain : development of methodologies for end-use quality evaluation
- End-use quality of spring wheat cultivars produced in the Western and Southern Cape
- Free amino nitrogen improvement in sorghum malt brewing
- Free amino nitrogen improvement in sorghum grain brewing
- Sorghum injera quality improvement through processing and development of cultivar selection criteria
Author: Taylor, J.R.N. (John Reginald Nuttall)
- Sorghum hot water extract : influence of grain physico-chemical characteristics
- Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
- Maize kernel translucency measurement by image analysis and its relationship to vitreousness and dry performance
- 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