Article Versions Notes

Rumler R, Bender D, Speranza S, Frauenlob J, Gamper L, Hoek J, Jäger H, Schönlechner R. Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling. Foods. 2021; 10(4):870. https://doi.org/10.3390/foods10040870

Rumler, Rubina, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jäger, and Regine Schönlechner. 2021. "Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling" Foods 10, no. 4: 870. https://doi.org/10.3390/foods10040870

Rumler, R., Bender, D., Speranza, S., Frauenlob, J., Gamper, L., Hoek, J., Jäger, H., & Schönlechner, R. (2021). Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling. Foods, 10(4), 870. https://doi.org/10.3390/foods10040870