Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin
Crossref DOI link: https://doi.org/10.1007/s13197-019-04145-2
Published Online: 2019-12-16
Published Print: 2020-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Amoura, Houria
Mokrane, Hind http://orcid.org/0000-0002-9233-8484
Nadjemi, Boubekeur
Text and Data Mining valid from 2019-12-16
Version of Record valid from 2019-12-16
Article History
Revised: 12 October 2019
Accepted: 28 October 2019
First Online: 16 December 2019