Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality

Journal of Cereal Science

Volumn 79, Issue , 2018, Pages 319-327

  Mezgebe, Abadi G ^a,b   Abegaz, Kebede ^b   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b HAWASSA UNIVERSITY   (Ethiopia)

Author keywords

Amylopectin; Malting; Protein digestibility; Sorghum

Indexed keywords

EID: 85035796936     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.11.015     Document Type: Article

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