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Elsevier

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Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum

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Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars

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Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 77-80

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Mycological evaluation of a sorghum grain of Argentina, with emphasis on the characterization of Fusarium species

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Resistant starch formation in bread as influenced by choice of ingredients or baking conditions

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