Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality-Reference-Cited by-同舟云学术

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Published:2014-05 Issue:3 Volume:59 Page:257-275
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Taylor John R.N.,Belton Peter S.,Beta Trust,Duodu Kwaku G.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference210 articles.

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5. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;Angioloni;J. Cereal Sci.,2012

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