Using Sorghum Flour as Part Substitute of Wheat Flour in Noodles Making
Author:
Publisher
MedCrave Group, LLC
Subject
General Medicine
Cited by 7 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. Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production;Journal of Food Measurement and Characterization;2024-06-24
2. 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
3. Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans;Food Science & Nutrition;2024-04-12
4. Economic feasibility, perception of farmers, and environmental sustainability index of sorghum-eucalyptus agroforestry;GLOB J ENVIRON SCI M;2024
5. Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles;The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing;2022-10-13
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