Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Show other versions (1)

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...

Full description

Bibliographic Details
Main Authors: Abd El-Moneim M. R. AFIFY, Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, Azza A. OMRAN
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

Similar Items

Similar Items