Effects of processing conditions and Sorghum cultivar on alkaline-processed snacks

Cereal Chemistry

Volumn 75, Issue 2, 1998, Pages 187-193

  Suhendro, E L ^a   McDonough, C M ^a   Rooney, L W ^a   Waniska, R D ^a   Yetneberk, S ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Nazaret Research Center   (Ethiopia)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; MOISTURE DETERMINATION; OVENS; PELLETIZING; ROOM TEMPERATURE;

%MOISTURE; ALKALINES; COOKING TIME; DRYING METHODS; ENDOSPERM TEXTURES; HALF-PRODUCTS; OVEN DRYING; PROCESSING CONDITION; SNACK PRODUCTS; SORGHUM BICOLOR (L.) MOENCH;

MOISTURE;

SORGHUM BICOLOR;

EID: 0031961127     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.2.187     Document Type: Article

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