Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

Journal of Cereal Science

Volumn 55, Issue 1, 2012, Pages 31-36

  Liu, Liman ^a   Herald, Thomas J ^b   Wang, Donghai ^a   Wilson, Jeff D ^b   Bean, Scott R ^b   Aramouni, Fadi M ^c  

^a 129 Seaton Hall   (United States)

^b GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Gluten free; Grain characterization; Noodle texture and cooking qualities; Sorghum

Indexed keywords

SORGHUM BICOLOR BICOLOR; TRITICUM AESTIVUM;

EID: 84866555423     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.09.007     Document Type: Article

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