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Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries
Opeyemi O. Aluge,
Stephen A. Akinola,
Oluwatooyin F. Osundahunsi
Food Nutr. Sci.
Vol.7 No.13, November 09, 2016
DOI:
10.4236/fns.2016.713114
(PDF 608K)
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Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour
Tawakalit Tope Asiyanbi-Hammed,
Senay Simsek
Food Nutr. Sci.
Vol.11 No.4, April 03, 2020
DOI:
10.4236/fns.2020.114018
(PDF 464K)
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Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models
Marie Hrušková,
Ivan Švec,
Ivana Jurinová
Food Nutr. Sci.
Vol.3 No.11, November 19, 2012
DOI:
10.4236/fns.2012.311193
(PDF 166K)
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Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours
Mohamed G. E. Gadallah
Food Nutr. Sci.
Vol.8 No.5, May 22, 2017
DOI:
10.4236/fns.2017.85037
(PDF 417K)
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Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour
Yanran Qi,
Tingting Cui,
Yuexin Jing,
Changsong Shan,
Zitong Zhao,
Peng Wu,
Xiansheng Zhang
OALIBJ
Vol.2 No.6, June 23, 2015
DOI:
10.4236/oalib.1101633
(PDF 577K)
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