Sorghum and Millets 2nd Edition

Chemistry, Technology, and Nutritional Attributes

John Taylor, Kwaku G. Duodu
Elsevier S&T
468 pages
ISBN-13: 978-0128115275
November 2018

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.