The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products

por Weerasooriya, Dilooshi K., Bean, Scott R., Nugusu, Yohannes, Ioerger, Brian P., Tesso, Tesfaye T.
Publicado 2018

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

por Ari Akin, Pervin, Demirkesen, Ilkem, Bean, Scott R., Aramouni, Fadi, Boyaci, Ismail Hakkı
Publicado 2022

Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant Library

por Khan, Adil, Khan, Nasir Ali, Bean, Scott R., Chen, Junping, Xin, Zhanguo, Jiao, Yinping
Publicado 2023

Performance of a Handheld MicroNIR Instrument for Determining Protein Levels in Sorghum Grain Samples

por Peiris, Kamaranga H. S., Bean, Scott R., Wu, Xiaorong, Sexton-Bowser, Sarah A., Tesso, Tesfaye
Publicado 2023

Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

por Yoganandan, Mohana, Bean, Scott R., Miller-Regan, Rebecca, Dogan, Hulya, Pulivarthi, Manoj Kumar, Siliveru, Kaliramesh
Publicado 2021

Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment

por Pontieri, Paola, Troisi, Jacopo, Calcagnile, Matteo, Bean, Scott R., Tilley, Michael, Aramouni, Fadi, Boffa, Antonio, Pepe, Giacomo, Campiglia, Pietro, Del Giudice, Fabio, Chessa, Alberto L., Smolensky, Dmitriy, Aletta, Mariarosaria, Alifano, Pietro, Del Giudice, Luigi
Publicado 2022