Figure 2. Different product of Sorghum; Flour, popped, bran, flaked, syrup and produce various novel foods

From

Amylopectin Aggregation as Function of Starch Phosphate Content Sorghum (Sorghum bicolor L.) Grain Composition and Food Nutrition Values

Dang Dexuan, Hafeez Noor, Lin Heying, Wang Lei, Fida Noor

Journal of Food and Nutrition Research. 2022, 10(10), 664-673 doi:10.12691/jfnr-10-10-4