Similar Items: Sorghum grain : development of methodologies for end-use quality evaluation
- Development of a database of sorghum cultivars in southern Africa, with emphasis on end-use quality, particularly brewing quality
- Enzymic decortation of sorghum grain
- Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
- Role of grain organisational structure in sorghum protein digestibility
- Free amino nitrogen improvement in sorghum grain brewing
- The effect of sorghum grain decortication on bioethanol production technologies
Author: Duodu, Kwaku Gyebi
- Finger millet grain phenolics and their impact on malt and cookie quality
- Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges
- Phenolic compounds, functional and antioxidant properties of flours from microwave pre-treated Bambara groundnut seeds
- Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation
- Flavonoid compounds of sorghum and maize bran and their inhibitory effects against alpha - amylase
- Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut