Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits-Reference-Cited by-同舟云学术

Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits

Published:2016-04 Issue: Volume:67 Page:8-13
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Dayakar Rao B.,Anis Mohamed,Kalpana K.,Sunooj K.V.,Patil J.V.,Ganesh T.

Funder

National Agriculture Innovative Project (NAIP)

Indian Council of Agriculture Research (ICAR)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Effects of defatted soy flour incorporation on physical, sensorial and nutritional properties of biscuits;Aleem Zaker;Journal of Food Process Technology,2012

3. Principles of sensory evaluation of food;Amerine,1980

4. Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties;Aremu;Journal of Food Technology,2007

5. Gluten free cereal products and beverages;Arendt,2008

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