Similar Items: Cell wall and tannin treatments for increased utilisation of cassava and sorghum in beverage and bioethanol production
- The effect of sorghum grain decortication on bioethanol production technologies
- Hydrolysis of cassava cell walls through alkaline treatment and fermentation with alkaliphilic bacteria
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- In vitro and in vivo effects of sorghum condensed tannins encapsulated in kafirin microparticles on digestive amylases
- Development and Quality Assessment of Cassava Sweetpotato Non-Alcoholic Beverage
- The production of bioethanol and biogas from paper sludge
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