Skip to main content

Sorghum and Millets

Chemistry, Technology, and Nutritional Attributes

  • 2nd Edition - October 18, 2018
  • Editors: John Taylor, Kwaku G. Duodu
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 7 - 5
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 8 - 2

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC Internati… Read more

BACK-TO-SCHOOL

Fuel your confidence!

Up to 25% off learning resources

Elsevier academics book covers

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications.

The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains.

Related books