Author:
Adetunji Adeoluwa I.,Duodu Kwaku G.,Taylor John R.N.
Funder
Norman Borlaug Institute of Texas A&M University
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Adetunji, A. I. (2011). Development of a database of sorghum cultivars in southern Africa, with emphasis on end-use quality, particularly brewing quality (MSc Dissertation). South Africa: University of Pretoria.
2. Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process;Adetunji;Journal of the Institute Brewing,2013
3. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles;Asenstorfer;Journal of Cereal Science,2006
4. Characterization of the condensed tannin (proanthocyanidin) from a group II sorghum;Asquith;Journal of Agricultural and Food Chemistry,1983
5. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content;Awika;Journal of Agricultural and Food Chemistry,2003
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