Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality
Author:
Affiliation:
1. Department of Food Science, University of Pretoria, Pretoria 0002, South Africa
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf104006v
Reference45 articles.
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3. Nutritional enhancement of plants
4. International Crops Research Institute for the Semi-Arid Tropics (ICRISAT). Sorghum;ICRISAT:Andhra Pradesh, India, 2009; www.icrisat.org/crop-sorghum.htm(accessed Oct 2010) .
5. Doggett, H.Sorghum,2nd ed.Longman Scientific and Technical:London, U.K., 1988; pp1−3.
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