Malted Sorghum-Soy Composite Flour: Preparation, Chemical and Physico-Chemical Properties
Author:
Publisher
OMICS Publishing Group
Subject
General Engineering
Cited by 13 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. Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making;African Journal of Agriculture and Food Science;2024-09-09
2. Functional Properties, Nutrient Content, Digestibility and Acceptability of Breakfast Cereals Made from Yellow Maize-Soybean Composite and Firm-Ripe Banana Flour;African Journal of Advances in Science and Technology Research;2024-08-05
3. Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-12-01
4. Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours;Cogent Food & Agriculture;2023-11-20
5. Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour;Journal of Culinary Science & Technology;2023-11-19
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