High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread - Concepedia

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High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread

50

Citations

21

References

2010

Year

Katleen J. R. Vallons, Liam A. M. Ryan, Peter Koehler, Elke K. Arendt

European Food Research and Technology

Sorghum BreadGrain ScienceFunctional IngredientGrain QualityGrain Storage

References

	Year	Citations

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