期刊
JOURNAL OF PLANT INTERACTIONS
卷 3, 期 1, 页码 69-72出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/17429140701722770
关键词
sorghum; gluten-free foods; celiac disease
Sorghum has been grown as a food crop for many centuries in Africa and India. Food-grade sorghum is becoming an increasingly important crop in the developed world, especially as a cereal grain option for people with celiac disease. The highest quality sorghum flours and food products are produced using grain from food-grade sorghum varieties. Food-grade sorghum varieties differ from conventional varieties in several key traits. The objective of this review article is to describe and summarize these differences and important considerations for food-grade sorghum production.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据