tailieunhanh - Development and evaluation of low gluten composite bread from sorghum cultivars

This study examined the effects of sorghum flour incorporation in the production of low gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken and compared with refined wheat flour (Maida) in terms of particle size, moisture, water activity, alcoholic acidity and falling number, etc. | Development and evaluation of low gluten composite bread from sorghum cultivars

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