Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Anton Venter, Seyedeh Zeinab Asadi, Kieran B. Yisa Njowe, Mieke Schmidt, Henriëtte L. de Kock, Mohammad Naushad Emmambux
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Cereal Chemistry
Online Access:	Acceder al recurso
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