Novel food and non-food uses for sorghum and millets â ̃ †

@inproceedings{Taylor2018NovelFA,
  title={Novel food and non-food uses for sorghum and millets {\^a} ̃ †},
  author={John Rn Taylor},
  year={2018}
}
Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such antioxidant phenolics and cholesterol-lowering waxes. Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and, in some cases, millets. Wheat-free sorghum or millet bread remains the main challenge. Additives such as native and pre… CONTINUE READING
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