Sorghum for human food--a review.
作者： C. Anglani
关键词: Wheat flour 、 Sorghum 、 Mathematics 、 Human food 、 Protein digestibility 、 Food quality 、 Baked goods 、 Cereal product 、 Food science 、 Biological value
摘要: … A porridge formulation with a 30:40:30 mix of sorghum, maize and cassava respectively, has … Sorghum is not considered breadmaking flour but the addition of 30% sorghum flour to …
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sci-hub.se 参考文章(33)
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