Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Publication date: Available online 10 July 2020Source: LWTAuthor(s): Olalekan J. Adebowale, John R.N. Taylor, Henriëtta L. de Kock

Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research