Bread preparation by partial replacement of wheat by germinated sorghum
Published literature shows significant impact of sorghum type and flour on end-product quality, while demonstrating paucity in the studied varieties with respect to processing aspects (such as bread making) despite of enormous accessions available worldwide. Limited studies have reported usage of ge...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 1 vom: 06. Jan., Seite 13-24 |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2023
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Sorghum germination bread pasting properties physico-chemical analysis |
| Accès en ligne |
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