Physicochemical Properties of Sorghum Biscuits Enriched with Defatted Soy Flour
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چکیده
منابع مشابه
Microbiological and physicochemical properties of sourdough bread from sorghum flour
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: British Journal of Applied Science & Technology
سال: 2014
ISSN: 2231-0843
DOI: 10.9734/bjast/2013/4191