[HTML][HTML] Bioactive and pharmacological characterization of Chenopodium quinoa, Sorghum bicolor and Linum usitassimum: A review
N Gupta, S Morya - Journal of Applied and Natural …, 2022 - journals.ansfoundation.org
Quinoa (Chenopodium quinoa), sorghum (Sorghum bicolor) and flaxseed (Linum
usitassimum L.) are grains and seeds popularly known for their nutritional values. This …
usitassimum L.) are grains and seeds popularly known for their nutritional values. This …
[HTML][HTML] The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives
Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the
potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect …
potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect …
Greening Ultrasound‐Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave‐Induced Plasma Optical Emission Spectrometry
MI Curti, F Cora Jofre, SM Azcarate… - Journal of Analytical …, 2021 - Wiley Online Library
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It
has good agronomic characteristics and could be developed in arid areas, allowing a wide …
has good agronomic characteristics and could be developed in arid areas, allowing a wide …
Efecto de la molienda seca de granos de sorgo sobre las propiedades fisicoquímicas y tecnológicas de las harinas
MI Curti - rdu.unc.edu.ar
El grano de sorgo, tradicionalmente destinado a la alimentación animal, también presenta
buenas características agronómicas y nutricionales para impulsar su utilización en el …
buenas características agronómicas y nutricionales para impulsar su utilización en el …
[PDF][PDF] The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods 2021, 10, 3095
Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the
potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect …
potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect …
[PDF][PDF] Research Article Greening Ultrasound-Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave-Induced Plasma Optical Emission …
MI Curti, FC Jofre, SM Azcarate, JM Camiña… - 2021 - academia.edu
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It
has good agronomic characteristics and could be developed in arid areas, allowing a wide …
has good agronomic characteristics and could be developed in arid areas, allowing a wide …