Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Sorghum and Millets

Chemistry, Technology, and Nutritional Attributes

  • 2nd Edition - October 12, 2018
  • Editors: John R.N. Taylor, Kwaku G. Duodu
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 7 - 5
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 8 - 2

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC Internati… Read more

Sorghum and Millets

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications.

The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains.