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. |
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| 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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