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    Nyambe L. Mkandawire, Steven A. Weier, Curtis L. Weller, David S. Jackson, Devin J. Rose, Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals, LWT - Food Science and Technology, 2015, 62, 1, 662

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    Anita Stefoska-Needham, Eleanor J. Beck, Stuart K. Johnson, Linda C. Tapsell, Sorghum: an underutilized cereal whole grain with the potential to assist in the prevention of chronic disease, Food Reviews International, 2015, 150527094525002

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    Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler Carvalho, Cristina Yoshie Takeiti, José Luís Ramírez Ascheri, Valéria Aparecida Vieira Queiroz, Physicochemical properties of expanded extrudates from colored sorghum genotypes, Food Research International, 2014, 55, 37

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