EVALUATION OF DIFFERENT SUBSTRATES FOR MASS MULTIPLICATION OF BEAUVERIA BASSIANA (BALSAMO) VUILLEMIN.
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- Agricultural Science Digest, 2013, v. 33, n. 4, p. 321, doi. 10.5958/j.0976-0547.33.4.034
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- Article
Works matching DE "SORGHUM products"
Results: 19
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Molecular mapping and characterization of BLMC, a locus for profuse wax (bloom) and enhanced cuticular features of Sorghum ( Sorghum bicolor (L.) Moench.).
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- Theoretical & Applied Genetics, 2009, v. 118, n. 3, p. 423, doi. 10.1007/s00122-008-0908-y
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- Article
3
Household production of sorghum beer in Benin: technological and socio-economic aspects.
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- International Journal of Consumer Studies, 2007, v. 31, n. 3, p. 258, doi. 10.1111/j.1470-6431.2006.00546.x
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- Article
4
Effects of Jasmonates on Sorgoleone Accumulation and Expression of Genes for Sorgoleone Biosynthesis in Sorghum Roots.
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- Journal of Chemical Ecology, 2013, v. 39, n. 6, p. 712, doi. 10.1007/s10886-013-0299-7
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- Article
5
Testing the central market hypothesis: a multivariate analysis of Tanzanian sorghum markets.
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- Agricultural Economics, 2012, v. 43, n. 1, p. 115, doi. 10.1111/j.1574-0862.2011.00569.x
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- Article
6
PROTEIN CONTENT AND DIGESTIBILITY OF SORGHUM (SORGHUM BICOLOR)-BASED FERMENTED GRUEL: EFFECT OF SUPPLEMENTATION WITH SOYBEAN PROTEIN.
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- Electronic Journal of Environmental, Agricultural & Food Chemistry, 2010, v. 9, n. 9, p. 1495
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7
Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 69, doi. 10.1515/ijfe-2016-0086
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8
Phytase-active yeasts from grain-based food and beer.
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- Journal of Applied Microbiology, 2011, v. 110, n. 6, p. 1370, doi. 10.1111/j.1365-2672.2011.04988.x
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- Article
9
Molecular characterization, technological properties and safety aspects of enterococci from‘Hussuwa’, an African fermented sorghum product.
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- Journal of Applied Microbiology, 2005, v. 98, n. 1, p. 216, doi. 10.1111/j.1365-2672.2004.02450.x
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- Article
10
EFFECT OF NITROGEN FERTILIZATION ON STAY-GREEN AND SENESCENT SORGHUM HYBRIDS IN SAND CULTURE.
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- Journal of Plant Nutrition, 2010, v. 33, n. 2, p. 185, doi. 10.1080/01904160903434253
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- Article
11
QUALITY AND SHELF-LIFE EVALUATION OF MULTIGRAIN GLUTEN FREE BISCUITS DEVELOPED FROM SORGHUM, SOYBEAN AND OAT COMPOSITE FLOURS BLEND.
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- Plant Archives (09725210), 2024, v. 24, n. 2, p. 2493, doi. 10.51470/PLANTARCHIVES.2024.v24.no.2.356
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- Article
12
Adhesive Performance of Sorghum Protein Extracted from Sorghum DDGS and Flour.
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- Journal of Polymers & the Environment, 2011, v. 19, n. 3, p. 755, doi. 10.1007/s10924-011-0305-5
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- Article
13
INSTRUMENTAL AND SENSORY TEXTURAL PROPERTIES OF FURA MADE FROM DIFFERENT CEREAL GRAINS.
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- International Journal of Food Properties, 2005, v. 8, n. 1, p. 49, doi. 10.1081/JFP-200048095
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- Article
14
Move Over, Bossie! Sorghum's Not Just for Cows Anymore.
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- Agricultural Research, 2004, v. 52, n. 6, p. 22
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15
Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches.
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- Starch / Staerke, 2015, v. 67, n. 1/2, p. 183, doi. 10.1002/star.201400153
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16
Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut.
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- Food Science & Nutrition, 2018, v. 6, n. 2, p. 307, doi. 10.1002/fsn3.556
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17
Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo.
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- Food Science & Nutrition, 2016, v. 4, n. 1, p. 34, doi. 10.1002/fsn3.256
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18
Response of sorghum stalk pathogens to brown midrib plants and soluble phenolic extracts from near isogenic lines.
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- European Journal of Plant Pathology, 2017, v. 148, n. 4, p. 941, doi. 10.1007/s10658-017-1148-2
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19
SORGHUM AS A GIFT OF SELF: THE JIE HARVEST RITUAL THROUGH TIME.
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- History in Africa: A Journal of Method, 2009, v. 36, p. 387, doi. 10.1353/hia.2010.0017
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- Article