Effects of Sorghum Flour Addition on Chemical and Rheological Properties of Hard White Winter Wheat-Reference-Cited by-同舟云学术

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Effects of Sorghum Flour Addition on Chemical and Rheological Properties of Hard White Winter Wheat

Published:2013-11-05 Issue:11 Volume:5 Page:1407-1412
ISSN:2042-4868
Container-title:Advance Journal of Food Science and Technology
language:
Short-container-title:AJFST

Author:

Abdelghafor Ranya F.,Mustafa Abdelmoneim I.,Ibrahim Amir M.H.,Chen Yuanhong R.,Krishnan Padmanaban G.

Publisher

Maxwell Scientific Publication Corp.

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle;IOP Conference Series: Earth and Environmental Science;2024-06-01

2. Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay;Cereal Chemistry;2024-01-29

3. Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements;Foods;2023-11-22

4. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis;Journal of Food Science and Technology;2023-09-27

5. Evaluation of the Nutritional, Physical and Sensory Properties of Bread Made From WheatMaize-Acha Composite Flours Enriched With Cocoa (Theobroma cacao) Powder;Journal of Nutrition Food Science and Technology;2022-09-24

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