Biochemical and sensory evaluation of wheat bran supplemented sorghum bread

Plant Foods for Human Nutrition

Volumn 57, Issue 1, 2002, Pages 63-71

  Mallasy, L O ^a   El Tinay, A H ^a   Ahmed, A R ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Organoleptic quality; Protein; Sorghum; Starch; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

CARBOHYDRATE; STARCH;

ARTICLE; BREAD; CEREAL; DIET SUPPLEMENTATION; DIETARY FIBER; DIGESTION; FERMENTATION; METABOLISM; PROTEIN INTAKE; SENSATION; SUDAN;

BREAD; CARBOHYDRATES; CEREALS; DIETARY FIBER; DIETARY PROTEINS; DIGESTION; FERMENTATION; FOOD, FORTIFIED; SENSATION; STARCH; SUDAN;

EID: 0036007616     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1013115028595     Document Type: Article

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