Food-grade sorghum varieties and production considerations: a review

被引：26

作者：

Tuinstra, Mitchell R. ^{[1
]}

机构：

[1] Purdue Univ, Dept Agron, W Lafayette, IN 47907 USA

来源：

JOURNAL OF PLANT INTERACTIONS | 2008年 / 3卷 / 01期

关键词：

sorghum; gluten-free foods; celiac disease;

D O I：

10.1080/17429140701722770

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Sorghum has been grown as a food crop for many centuries in Africa and India. Food-grade sorghum is becoming an increasingly important crop in the developed world, especially as a cereal grain option for people with celiac disease. The highest quality sorghum flours and food products are produced using grain from food-grade sorghum varieties. Food-grade sorghum varieties differ from conventional varieties in several key traits. The objective of this review article is to describe and summarize these differences and important considerations for food-grade sorghum production.

引用

页码：69 / 72

页数：4

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