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Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends

Gemaima C, Enemona A, Katja U, Eleonora P, Henry J, Regine S. Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends. Journal of Cereal Science [Internet]. 2025;123:104192. doi:10.1016/j.jcs.2025.104192
external links and characteristics of the publication:
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SCOPUS publication. Link to the SCOPUS entry of the publication

BOKU Autors

Portrait Henry Jäger

Henry Jäger

Univ.Prof. Dr.-Ing. Henry Jäger

Portrait Regine Schönlechner

Regine Schönlechner

Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner

BOKU Organisations