Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics

Journal of Cereal Science

Volumn 75, Issue , 2017, Pages 69-76

  Elhassan, Mohammed S M ^a   Emmambux, M Naushad ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Dough rheological properties; Kafirin; Sorghum; Transgenic

Indexed keywords

EID: 85016592801     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.03.020     Document Type: Article

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