High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread
Katleen J. R. Vallons, Liam A. M. Ryan, Peter Koehler, Elke K. ArendtVolume:
231
Language:
english
Pages:
7
DOI:
10.1007/s00217-010-1316-5
Date:
September, 2010
File:
PDF, 309 KB
english, 2010