Developments in sorghum food technologies-Reference-Cited by-同舟云学术

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Developments in sorghum food technologies

Published:2001 Issue: Volume: Page:217-264
ISSN:1043-4526
Container-title:Advances in Food and Nutrition Research
language:
Short-container-title:

Author:

Taylor John R.N,Dewar Janice

Publisher

Elsevier

Reference202 articles.

1. Influence of grain quality, heat, and processing time on the reduction in aflatoxin B1 levels in tuwo and ogi: Two cereal-based products;Adegoke;Plant Food. Hum. Nutr.,1994

2. Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes;Agu;World J. Microbiol. Biotechnol.,1995

3. Sorghum: A suitable source for brewing beer?;Aisien;Brew. Distill. Int.,1988

4. Sorghum: A suitable source for brewing beer?;Aisien;Brew. Distill. Int.,1988

5. Micro-scale malting and brewing studies of some sorghum varieties;Aisien;J. Inst. Brew.,1987

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3. Approaches for development of functional and low gluten bread from sorghum: A review;Journal of Food Processing and Preservation;2022-09-26

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