Similar Items: Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition
- Sensory and nutritional quality of an extruded sorghum and cowpea blend as a complementary food for school age children
- Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains
- Enzymic decortation of sorghum grain
- Free amino nitrogen improvement in sorghum grain brewing
- Resting of sorghum-soya biscuit dough: effect on dough and biscuit physicochemical properties and consumer acceptability of the baked biscuits
- Water use efficiency and productivity of dryland grain sorghum and cowpea intercrops in distinct semi‐arid conditions
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