Breads from white grain sorghum: Rheological properties and baking volume with exogenous gluten protein

Applied Engineering in Agriculture

Volumn 16, Issue 4, 2000, Pages 423-429

  Carson, L C ^a   Sun, X S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; GRAIN (AGRICULTURAL PRODUCT); NUTRITION; PROTEINS; RHEOLOGY; WATER ABSORPTION;

GLUTEN;

FOOD PRODUCTS;

SORGHUM BICOLOR BICOLOR; TRITICUM AESTIVUM;

EID: 0034217010     PISSN: 08838542     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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