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Original Articles

Nutritional and Rheological Properties of Sorghum

, &
Pages 55-69 | Received 20 Apr 2007, Accepted 06 Jun 2008, Published online: 08 Jul 2010

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Philip Miriti, Mekdim D. Regassa, Chris O. Ojiewo & Mequanint B. Melesse. (2023) Farmers’ preferences and willingness to pay for traits of sorghum varieties: Informing product development and breeding programs in Tanzania. Journal of Crop Improvement 37:2, pages 253-272.
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Azis Boing Sitanggang, Slamet Budijanto & Marisa. (2018) Physicochemical characteristics of starch from Indonesian Numbu and Genjah sorghum (Sorghum bicolor L. Moench). Cogent Food & Agriculture 4:1.
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Yumeng Zhao & R. P. Kingsly Ambrose. (2017) Structural characteristics of sorghum kernel: Effects of temperature. International Journal of Food Properties 20:11, pages 2630-2638.
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J. D. Wilson, R. C. Kaufman, B. W. Seabourn, A. L. Galant & T. Herald. (2016) A Rapid Method to Determine Starch Damage in Sorghum. International Journal of Food Properties 19:1, pages 154-158.
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Himadri Mahajan & Mahesh Gupta. (2015) Nutritional, functional and rheological properties of processed sorghum and ragi grains. Cogent Food & Agriculture 1:1.
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S. Sohrabvandi, A.M. Mortazavian & K. Rezaei. (2012) Health-Related Aspects of Beer: A Review. International Journal of Food Properties 15:2, pages 350-373.
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Ervina Ervina. (2023) The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia. International Journal of Gastronomy and Food Science 33, pages 100796.
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Rajan Sharma, Savita Sharma, Manisha Bhandari, Hanuman Bobade, R S Sohu & Baljit Singh. (2023) Characterization of bioprocessed white and red sorghum flours: Anti‐nutritional and bioactive compounds, functional properties, molecular, and morphological features. Journal of Food Science 88:8, pages 3287-3301.
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Ankit Paliwal, Neha Sharma & Ashish M Mohite. (2023) Effect of wet processing on the grinding characteristics and functional properties of sorghum. Applied Food Research 3:1, pages 100255.
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