Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food ...
The world appears to be waking up to the potential of an ancient grain by the name of sorghum. Originally from the African continent, this gluten free grain, also known as guinea corn, jwari, jowar, ...
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