Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food-Reference-Cited by-同舟云学术

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Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food

Published:2001-11 Issue:6 Volume:78 Page:693-700
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Brannan G. L.¹,Setser C. S.²³,Kemp K. E.⁴,Seib P. A.¹,Roozeboom K.⁵

Affiliation:

1. Dept. of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.

2. Dept. of Human Nutrition, Kansas State University, Manhattan, KS 66506.

3. Corresponding author. Phone: 785/537-9449. Fax: 785/532-3132. E-mail: setser@ksu.edu

4. Dept. of Statistics, Kansas State University, Manhattan, KS 66506.

5. Dept. of Agronomy, Kansas State University, Manhattan, KS 66506.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference10 articles.

1. EFFECTIVENESS OF RINSES IN ALLEVIATING BITTERNESS AND ASTRINGENCY RESIDUALS IN MODEL SOLUTIONS

2. Sensory characteristics of sorghum composite bread *

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4. Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs;Foods;2019-07-17

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