Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread

Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread

Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tann...

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 5 vom: 21. Juli, Seite 333-9
1. Verfasser: Rose, Devin J (VerfasserIn)
Weitere Verfasser: Williams, Emily, Mkandawire, Nyambe L, Weller, Curtis L, Jackson, David S
Format: Aufsatz
Sprache:English
Veröffentlicht: 2014
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Research Support, U.S. Gov't, Non-P.H.S. Dietary Fats, Unsaturated Tannins