Quality of bread from composite flour of sorghum and hard white winter wheat

Advance Journal of Food Science and Technology

Volumn 3, Issue 1, 2011, Pages 9-15

  Abdelghafor, R F ^a   Mustafa, A I ^a   Ibrahim, A M H ^b   Krishnan, P G ^c  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b TEXAS A AND M UNIVERSITY   (United States)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Bread; Flour mix; Sorghum (Sorghum bicolor); White wheat (Triticum aestivum Desf.)

Indexed keywords

BREAD; BREAD WHEAT; COMPOSITE FLOUR; FLOUR MIX; ORGANOLEPTIC QUALITY; PHYSICAL CHARACTERISTICS; SENSORY EVALUATION; SENSORY PROPERTIES; SORGHUM (SORGHUM BICOLOR); SORGHUM BICOLOR; SORGHUM FLOUR; TRITICUM AESTIVUM; WHITE WHEAT (TRITICUM AESTIVUM DESF.); WINTER WHEAT;

FOOD PRODUCTS;

SORGHUM BICOLOR; TRITICUM AESTIVUM;

EID: 79951896701     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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