There is a world-wide trend for the sustainability of cultures and
the optimal production of food and a source of renewable energy.
The culture of sorghum links these two concerns. This book reviews
new applications of sorghum based on genetics and biotechnology.
This book also covers an overview of the new biotechnological
process of sorghum, exploring the new applications as additives and
energy sources. This book is a blend of the most up-to-date
techniques useful in post-harvest, quality and safety of fruit
production.
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