Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science
Grain quality - Research Output
Research articles in refereed specialist journals:
Hugo LF, Rooney LW, Taylor JRN: 2003. Fermented sorghum as a functional ingredient in composite breads. Cereal Chemistry, 80 (5), pp 495-499.
Duodu KG, Taylor JRN, Belton PS, Hamaker BR: 2003. Factors affecting sorghum protein digestibility. Journal of Cereal Science, 38, pp 117-131.
Emmambux MN, Taylor JRN: 2003. Sorghum kafirin interaction with various phenolic compounds. Journal of the Science of Food and Agriculture, 83 (5) / Apr, pp 402-407.
Bultosa G, Taylor JRN: 2003. Chemical and physical characterisation of grain tef (Eragrostis tef (Zucc.) Trotter) starch granule composition. Starch/Stärke, 56, pp 304-312.
Thaoge ML, Adams MR, Sibara MM, Watson TG, Taylor JRN, Goyvaerts EMA: 2003. Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridges with high protein, energy and solids (30%) content. World Journal of Microbiology & Biotechnology, 19, pp 305-310.
Chapters in books:
Taylor JRN: 2003. Beverages from Sorghum and Millet. In Encyclopedia of Food Sciences and Nutrition, Academic Press, London, pp 2352-2359.
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