Near Infrared Spectroscopic Evaluation of Starch Properties of Diverse Sorghum Populations
Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for various end uses. Partial least squares regression models on ne...
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| Main Authors: | , , , , , , , , , , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/07fdc48f5a8d4cf69bcf34c697f9bce1 |
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