Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01138.x/fullpdf
Reference16 articles.
1. Physicochemical Properties of Flours that Relate to Sorghum Couscous Quality
2. Low Molecular Weight Soluble Starch and its Relationship with Sorghum Couscous Stickiness
3. Important Sensory Attributes Affecting Consumer Acceptance of Sorghum Porridge in West Africa as Related to Quality Tests
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