Evaluation of Sorghum Food Quality
2011
d s murty | l w rooney
Sorghum (S. bicolor L. Moench) is a staplecommodity in several parts of the world and ranksfifth as a cereal crop in terms of production andutilization. However, the food quality of sorghumhas not yet been clearly defined, probably becauseit is not used in commercial foods to theextent that wheat, rice, and maize are utilized. Insorghum consuming areas, only limited quantitiesof the product appears in metropolitan markets,and there are few if any standards available todistinguish grain quality, which is evaluated primarilyby subjective criteria such as kernel color,appearance, size, and shape
Afficher plus [+] Moins [-]L W Rooney, D S Murty, 'Evaluation of Sorghum Food Quality', pp.571-588, 2011
Afficher plus [+] Moins [-]Mots clés AGROVOC
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