Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality
| Autor: | Kebede Abegaz, Abadi G. Mezgebe, John R.N. Taylor |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
biology High protein 04 agricultural and veterinary sciences Sorghum biology.organism_classification 040401 food science Biochemistry 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology 0404 agricultural biotechnology Agronomy chemistry Amylopectin Protein digestibility Food Science |
| Zdroj: | Journal of Cereal Science. 79:319-327 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2017.11.015 |
| Popis: | The American People provided to the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) through the United States Agency for International Development (USAID) under Cooperative Agreement No. AID-OAA-A-13-00047. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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