Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

International Journal of Food Science and Technology

Volumn 50, Issue 12, 2015, Pages 2554-2561

  Omoba, Olufunmilayo S ^a,b   Taylor, John R N ^a   de Kock, Henriëtte L ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Biscuits; Minerals; Pearl millet; Sensory; Sorghum

Indexed keywords

GEMS; MINERALS;

ANTI-OXIDANT ACTIVITIES; BISCUITS; DIETARY REFERENCE INTAKES; PEARL MILLET; SENSORY; SORGHUM; SOURDOUGH FERMENTATION; SUPPLEMENTARY FOODS;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84955179798     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12923     Document Type: Article

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