Effects of Malting and Fermentation on the Composition and Functionality of Sorghum Flours

Details

Author(s):
Onesmo N.O. Mella

Type of Document:
Media

 

Publisher/Journal:
University of Nebraska- Lincoln

Date of Publication:
2010

Place of Publication:
Lincoln, NE

Description

Powerpoint presentation from the Sorghum Food Enterprise and Technology Development in Southern Africa Workshop held in Lusaka, Zambia from December 6-9, 2010.

Additional Bibliographic Information

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