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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCED END USE QUALITY AND UTILIZATION OF SORGHUM GRAIN Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Factors affecting the alkaline cooking performance of selected corn and sorghum hybrids - (Peer Reviewed Journal)
Johnson, W.B., Ratnayake, W.S., Jackson, D.S., Lee, K., Herrman, T.J., Bean, S. and Mason, S.C. 2010. Factors affecting the alkaline cooking performance of selected corn and sorghum hybrids. Cereal Chemistry. 87(6):524-531.
Sorghum Proteins: The Concentration, Isolation, Modification and Food Applications of Kafirins - (Review Article)
De Mesa-Stonestreet, N., Alavi, S. and Bean, S. 2010. Sorghum proteins: The concentration, isolation, modification and food applications of kafirins. Journal of Food Science. 75:R90-R104.
Last Modified: 10/21/2014
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