Uses of sorghum grain in gluten-free products

Cereal Foods World

Volumn 55, Issue 6, 2010, Pages 285-291

  Asif, M ^a   Rooney, L W ^a   Acosta Sanchez, D ^a   Mack, C A ^a   Riaz, M N ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78951484646     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-55-6-0285     Document Type: Article

References (15)

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11. Rooney, L. W., and Serna-Saldivar, S. Handbook of Cereal Science and Technology, 2nd ed. Marcel Dekker, New York, NY, U.S.A., 2000.
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13. Shahidi, F., and Naczk, M. Phenolics in Food and Nutraceuticals. CRC Press New York, NY, U.S.A., 2004.
14. Toomey, G. Sorghum as Substitute: Food Enterprises for Indian women. Published online at http://idl-bnc.idrc.ca/dspace/bitstream/10625/25606/1/ 112621.pdf. IDRC Reports, 1988.
15. Turner, D. L. The use of specialty sorghums for expanded snacks food processing. M.S. degree thesis. Texas A&M University, College Station, TX, U.S.A., 2004.