Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread

Published 2013 View Full Article

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Title
Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 20, Issue 5, Pages 333-339
Publisher
SAGE Publications
Online
2013-06-07
DOI
10.1177/1082013213488380
References
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