Chemical compositions and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread

World Academy of Science, Engineering and Technology

Volumn 81, Issue , 2011, Pages 454-460

  Phattanakulkaewmorie, N ^a   Paseephol, T ^a   Moongngarm, A ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Flour; Germination; Gluten free bread; Sorghum

Indexed keywords

AMYLASE ACTIVITY; BREAK DOWN; CHEMICAL COMPOSITIONS; FLOUR; GERMINATION; GLUTEN FREE BREAD; HUMAN EYE; PHYSICOCHEMICAL PROPERTY; PHYSIO-CHEMICAL PROPERTIES; SORGHUM; SORGHUM FLOUR; SWELLING POWER; WHEAT FLOURS;

CHEMICAL PROPERTIES; CULTIVATION; HARDNESS;

FOOD PRODUCTS;

EID: 80053501254     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Article

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