Items where Author is "Hamaker, B.R."

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Nkama, I. and Gbenyi, D.I. and Hamaker, B.R. (2015) Effects of Malting and Roasting of Millet and Sorghum on Protein Digestibility, Mineral Availability, Soluble Sugar Composition and Consumer Acceptability of Dakuwa. Indian Journal of Nutrition, 2 (1). pp. 1-6.

Goodall, M.A. and Campanella, O.H. and Ejeta, G. and Hamaker, B.R. (2012) Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread. Journal of Cereal Science. pp. 1-32.

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