Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties

Journal of Cereal Science

Volumn 65, Issue , 2015, Pages 132-139

  Elhassan, Mohammed S M ^a   Naushad Emmambux, M ^a   Hays, Dirk B ^b   Peterson, Gary C ^c   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b TEXAS A AND M UNIVERSITY   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Biofortification; Protein digestibility; Sorghum; Waxy

Indexed keywords

EID: 84942609738     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.06.017     Document Type: Article

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