Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing

Starch/Staerke

Volumn 52, Issue 12, 2000, Pages 467-470

  Beta, Trust ^a   Corke, Harold ^b   Taylor, John R N ^c  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Sorghum flour; Sorghum starch; Traditional beer

Indexed keywords

EID: 0005657820     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200012)52:12<467::AID-STAR467>3.0.CO;2-A     Document Type: Article

References (14)

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