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Sorghum in foods: Functionality and potential in innovative products
Ali Khoddamia Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, AustraliaCorrespondence[email protected] [email protected]
https://orcid.org/0000-0002-1774-0000View further author information
, https://orcid.org/0000-0002-1774-0000View further author information
Valeria Messinaa Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australiahttps://orcid.org/0000-0001-6498-0114View further author information
, Komala Vadabalija Venkatab Indian Institute of Millets Research, Hyderabad, Telangana, Indiahttps://orcid.org/0000-0003-3029-6669View further author information
, Asgar Farahnakyc Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australiahttps://orcid.org/0000-0001-5681-9275View further author information
, Christopher L. Blanchardd ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australiahttps://orcid.org/0000-0001-5800-4678View further author information
& Thomas H. Robertsa Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, AustraliaCorrespondence[email protected] [email protected]
https://orcid.org/0000-0003-3831-3240View further author information
https://orcid.org/0000-0003-3831-3240View further author information
Pages 1170-1186
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Published online: 06 Aug 2021
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