QUALITATIVE & RHEOLOGICAL STUDY FOR SORGHUM FLOUR AS A PARTIAL SUBSTITUTE TO WHEAT FLOUR
Gross Composition, Physical, Chemical and Rheological Properties for three varieties of certified local cultivars of Sorghum ( Sorghum bicolor L.Mocnch) were studied . Sorghum varieties significantly varied (P<0.05) in most of their chemical content . However protein content was 6.43, 7.87 and 9....
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2008-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_26804_14f73ae32bcf66a52bbe0e64960f5184.pdf |