Sorghum flour and flour products: Production, nutritional quality and fortification

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Details

Author(s):
J.R.N. Taylor; J.O. Anyango

Type of Document:
Scholarly Article

 

Publisher/Journal:
Academic Press

Date of Publication:
2011

Place of Publication:
London, UK

Description

Coming soon

Additional Bibliographic Information

Sorghum flour and flour products: Production, nutritional quality and fortification. Taylor, J.R.N. and Anyango, J.O. 2011, In "Flour and Breads and their Fortification in Health and Disease Prevention" (Preedy, V.R., Watson, R.R. and Patel, V., eds), Academic Press, London, pp. 127-140. ISBN 978-0-12-3808868.

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