Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits
Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Do...
Main Authors: | Abd El-Moneim M. R. AFIFY, Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, Azza A. OMRAN |
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Format: | Article |
Language: | English |
Published: |
Society of Land Measurements and Cadastre from Transylvania (SMTCT)
2015-03-01
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Series: | Notulae Scientia Biologicae |
Online Access: | http://www.notulaebiologicae.ro/index.php/nsb/article/view/9428 |
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