Effect of extrusion cooking of sorghum flour on rheology,...

Journal of Cereal Science 2017 / 09 Vol. 77

Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough

Jafari, Morteza, Koocheki, Arash, Milani, Elnaz
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Volume:
77
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2017.07.011
Date:
September, 2017
File:
PDF, 1.04 MB
english, 2017
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