Sorghum Flour: A Valuable Ingredient for Bakery Industry?
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole f...
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
MDPI AG
2020-11-01
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| Seri Bilgileri: | Applied Sciences |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2076-3417/10/23/8597 |