Optimization of wheat-sorghum composite flour for the production and enhanced storability of leavened flat bread Naan
نویسندگان
چکیده
منابع مشابه
faciliting lexical access for the fluent production of speech
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Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
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ژورنال
عنوان ژورنال: Tropical Agricultural Research and Extension
سال: 2018
ISSN: 1391-3646
DOI: 10.4038/tare.v21i1-2.5460