Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour
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DOI: 10.1590/fst.69420
Abstract: Sorghum (Sorghum bicolour (L.) Moench) is an important basic food eaten in warm and semi-arid regions of the world. It is rich in carbohydrates, fibre, vitamins, minerals and phytochemicals, including tannin, phenolic acids, anthocyanin and… read more here.
Keywords: impact sorghum; morphological characteristics; processing morphological; grain processing ... See more keywords