Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter-Reference-Cited by-同舟云学术

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter

Published:2019-01-29 Issue:2 Volume:7 Page:689-699
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Makawi Abubaker B.¹,Mustafa Abdelmoniem I.²,Adiamo Oladipupo Q.³,Mohamed Ahmed Isam A.³^ORCID

Affiliation:

1. Department of Grain TechnologyNational Food Research CenterMinistry of Science and Technology Shambat Sudan

2. Department of Food Science and TechnologyFaculty of AgricultureUniversity of Khartoum Shambat Sudan

3. Department of Food Science and NutritionCollege of Food and Agricultural SciencesKing Saud University Riyadh Kingdom of Saudi Arabia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.913

Reference44 articles.

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3. Characterization and Distribution of Microorganisms Associated with Kisra Bread Preparation from Three Sorghum Varieties in Sudan

4. Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour;Adebowale O. J.;International Food Research Journal,2011

5. Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

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