Sorghum
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Sorghum by Hugh Doggett

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Published by Longman Scientific & Technical, Wiley in Harlow, Essex, England, New York .
Written in English

Subjects:

  • Sorghum.

Book details:

Edition Notes

StatementHugh Doggett.
SeriesTropical agriculture series
Classifications
LC ClassificationsSB191.S7 D64 1988
The Physical Object
Paginationxviii, 512 p., [8] p. of plates :
Number of Pages512
ID Numbers
Open LibraryOL2393269M
ISBN 100470209844
LC Control Number87022819

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Sorghum is among the top five cereals and one of the key crops in global food security efforts. Sorghum is a resilient crop under high-stress environments, ensuring productivity and access to food when other crops fail. Scientists see the potential of sorghum as a main staple food in a . Sorghum is recognized to be the most important farm crop behind corn, soybeans and wheat in the U.S. It features higher resistance against dry weather and high temperatures than soybeans, wheat, corn and other crops. In the ’s, hybrid sorghums were developed for . Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sweet sorghum syrup, also referred to as sorghum molasses, sorgho, or sorgo, is made by boiling the sweet juice of the sorghum cane (Sorghum bicolor). Sorghum syrup is a natural sweetener produced by extracting the juice from the sorghum stalks, and then boiling it down to the desired consistency.

A legend in China, where it won major literary awards and inspired an Oscar-nominated film directed by Zhang Yimou, Red Sorghum is a book in which fable and history collide to produce fiction that is entirely new—and cyrusofficial.com by: 4. Red Sorghum (Penguin Books, ) by Mo Yan is a historical novel that takes place in and the late thirties, during the war against Japan. Made into a very successful film by Jiang Yimou, Red Sorghum is packed with action, killings, guns, policemen, backstabbing, survival after near-death experiences, deeds of heroism and betrayal, and images of "lush" landscapes (the kind of landscapes /5. Sep 28,  · Before cooking, though, I soaked beans and sorghum overnight to soften them up. They complained about the red beans (they do not like them) but had nothing to say about sorghum, which in my book means they like it! As for whether sorghum does lower blood sugar is to be seen but I plan on purchasing more and add this grain to our regular diet/5(). Sorghum, (Sorghum bicolor), also called great millet, Indian millet, milo, durra, orshallu, cereal grain plant of the grass family and its edible starchy seeds. The plant likely originated in Africa, where it is a major food crop, and has numerous varieties, including grain sorghums, used for food; grass sorghums, grown for hay and fodder; and.

Published in , it was Mo's first novel and remains one of his best-known works. The novel consists of the volumes "Red Sorghum", "Sorghum Wine", "Dog Ways", "Sorghum Funeral", and "Strange Death", which were first serialized in various magazines in Author: Mo Yan. Sorghum Recipe Cookbooks Sorghum is a natural sweetener – no additives, no artificial coloring, and no chemicals. A part of America’s heritage, it was used by pioneers as they travelled westward. The settlers found many ways to use sorghum – sweetening drinks, making confections, flavoring meats, and of course, baking. Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Free download or read online Red Sorghum pdf (ePUB) book. The first edition of the novel was published in , and was written by Mo Yan. The book was published in multiple languages including English, consists of pages and is available in Paperback format/5.