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. 2020 Nov 26;9(12):1749. doi: 10.3390/foods9121749

Figure 2.

Figure 2

Visual appearance of the fresh sorghum and teff injera. NWND, non-waxy-normal protein digestibility; NWHD, non-waxy-high protein digestibility; hWND, heterowaxy-normal protein digestibility; WND1, WND2, and WND3, waxy-normal protein digestibility lines 1, 2, and 3; WHD1 and WHD2, waxy-high protein digestibility lines 1 and 2; wNTS, white non-tannin sorghum; RNTS, red non-tannin sorghum; RTS, red tannin sorghum.