Functionality of Sorghum Flour Components in a High Ratio Cake
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1280-1283
- https://doi.org/10.1111/j.1365-2621.1986.tb13105.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Role of Lipids in BakingPublished by Elsevier ,1983
- GELATINIZATION OF STARCH IN BAKED PRODUCTSJournal of Food Science, 1980
- THE TECHNOLOGY OF SORGHUM PRODUCTSPublished by Elsevier ,1980
- Flour lipids and their effects in bakingJournal of the Science of Food and Agriculture, 1977