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Characterization of white and red sorghum flour and their potential use for production of extrudate crisps.

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Title: Characterization of white and red sorghum flour and their potential use for production of extrudate crisps.
Authors: Pezzali, Julia Guazzelli1 (AUTHOR), Suprabha-Raj, Anu1 (AUTHOR), Siliveru, Kaliramesh1 (AUTHOR), Aldrich, Charles Gregory1 (AUTHOR) aldrich4@ksu.edu
Source: PLoS ONE. 6/23/2020, Vol. 15 Issue 6, p1-13. 13p.
Database: Academic Search Ultimate
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  Data: Characterization of white and red sorghum flour and their potential use for production of extrudate crisps.
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  Data: <searchLink fieldCode="JN" term="%22PLoS+ONE%22">PLoS ONE</searchLink>. 6/23/2020, Vol. 15 Issue 6, p1-13. 13p.
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        Value: 10.1371/journal.pone.0234940
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