Comparison of Physicochemical Characterization of Grain Flour from Different Sweet and Grain Sorghum Varieties

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• 来源
  《食品科学与工程：英文版》 |2017年第1期|P.17-28|共12页
• 作者

  Abuelgasim; Mohamed; Ahmed; Qiao-Quan; Liu;

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• 作者单位

  [1]Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, China;

  [2]Department of Botany and Agrieultural Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum 13314, Sudan;

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• 正文语种 CHI
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