Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits

LWT

Volumn 67, Issue , 2016, Pages 8-13

  Dayakar Rao, B ^a   Anis, Mohamed ^a   Kalpana, K ^a   Sunooj, K V ^b   Patil, J V ^a   Ganesh, T ^b  

^a Pondicherry University ^*  (India)

^b PONDICHERRY UNIVERSITY   (India)

Author keywords

Biscuits; Hydration properties; Milling; Particle sizes; Sorghum

Indexed keywords

GRINDING MILLS; HAMMERS; HYDRATION; MILLING (MACHINING); TEXTURES; WATER ABSORPTION;

BISCUITS; DIFFERENT PARTICLE SIZES; HYDRATION PROPERTIES; MILLING METHODS; ORGANOLEPTIC PROPERTIES; SORGHUM; WATER ABSORPTION CAPACITY; WATER BINDING CAPACITY;

PARTICLE SIZE;

EID: 84953455789     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.033     Document Type: Article

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