11/06/2021
Understanding biodiversity in sorghums to support the development of high value bio-based products in sub-Saharan Africa
This review paper presents sorghum genetic diversity and with special reference to bio-based and value added products such as gluten free, high protein, aromatic, syrup, popping, weaning, pet food, baked products and alcohol free malt beverages that can be explored in Africa to popularize it and improve livelihoods.
See more: https://academicjournals.org/journal/JCO/article-abstract/DDDEC8C64707