Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits
Three white sorghum varieties (named </span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘Dorado’</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Ti...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Society of Land Measurements and Cadastre from Transylvania (SMTCT)
2015-03-01
|
Series: | Notulae Scientia Biologicae |
Online Access: | http://notulaebiologicae.ro/index.php/nsb/article/view/9428 |