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Unlocking the potential of sorghum: a comparative study exploring the physical, chemical, technological, and digestibility properties of new cultivars from Mozambique
by
Mabureza, Aldo Jose
,
Narita, Isabela Mendes Pacheco
,
Frasson, Sabrina Feksa
,
Van Schie, Bart
,
Vanier, Nathan Levien
,
Elias, Moacir Cardoso
,
Colussi, Rosana
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International journal of food science & technology
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International Journal Of Food Science & Technology
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Afrika
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Amylose
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Antinutrition Factors
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Antioxidants
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Bakery Products
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Charakterisierung
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Comparative Studies
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Food Science & Technology
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Grain
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Lipids
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