Sorghum and millets: protein sources for Africa.

Belton, Peter (2004) Sorghum and millets: protein sources for Africa. Trends in Food Science & Technology, 15 (2). pp. 94-98.

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Abstract

Sorghum and millets are vitally important cereals for the maintenance of food security in Africa. They represent about half the total cereal production on the continent and as such are a major source of protein for the population. They are still under researched compared to other cereals. This paper reports on a conference recently held in Africa to explore the current state of knowledge on the proteins of these cereals and to suggest routes to the better exploitation for enhanced nutritional and functional properties.

Item Type: Article
Faculty \ School: Faculty of Science > School of Chemistry
University of East Anglia > Faculty of Science > Research Groups > Biophysical Chemistry
Related URLs:
Depositing User: Rachel Smith
Date Deposited: 22 Feb 2011 13:22
Last Modified: 25 Jul 2018 06:46
URI: https://ueaeprints.uea.ac.uk/id/eprint/21280
DOI: 10.1016/j.tifs.2003.09.002

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