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International Journal of Food Properties Volume 19, 2016 - Issue 1
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Original Articles

A Rapid Method to Determine Starch Damage in Sorghum

J. D. WilsonUSDA-ARS, Grain Marketing and Production Research Center, Manhattan, Kansas, USACorrespondence[email protected]
,
R. C. KaufmanUSDA-ARS, Grain Marketing and Production Research Center, Manhattan, Kansas, USA
,
B. W. SeabournUSDA-ARS, Grain Marketing and Production Research Center, Manhattan, Kansas, USA
,
A. L. GalantUSDA-ARS, Grain Marketing and Production Research Center, Manhattan, Kansas, USA
&
T. HeraldUSDA-ARS, Grain Marketing and Production Research Center, Manhattan, Kansas, USA
Pages 154-158 | Received 04 Nov 2014, Accepted 13 Feb 2015, Published online: 16 Oct 2015

Citations (2)

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Read on this site (1)

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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Articles from other publishers (1)

Anne‐Flore Monnet, Alexandre Eurieult, Sophie Berland, Giana Almeida, Marie‐Hélène Jeuffroy & Camille Michon. (2019) Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions. Cereal Chemistry 96:3, pages 465-477.
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