This study is highly significant for increasing the potential use of red and white sorghum varieties, which are currently only used as animal feed in most countries such as Turkey, in human nutrition by subjecting them to the germination process and determining the effects of germination at different durations on the functional composition of sorghum.
← all excerpts
Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains.
1
—
—