Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Journal of the Science of Food and Agriculture

Volumn 94, Issue 10, 2014, Pages 2104-2117

  Nkhabutlane, Pulane ^a   du Rand, Gerrie E ^a   De Kock, Henriëtte L ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Bread; Lesotho; Maize; Sensory; Sorghum; Wheat

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

WATER VAPOR;

ANALYSIS; BREAD; COOKING; FLOUR; FOOD QUALITY; HEAT; HUMAN; LESOTHO; MAIZE; PROCEDURES; SORGHUM; STANDARDS; WATER VAPOR; WHEAT;

BREAD; COOKING; FLOUR; FOOD QUALITY; HOT TEMPERATURE; HUMANS; LESOTHO; SORGHUM; STEAM; TRITICUM; ZEA MAYS;

EID: 84901928185     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6531     Document Type: Article

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