Quality attributes of Kisra prepared from sorghum flour...

Journal of Food Science and Technology 2019 / 8 Vol. 56; Iss. 8

Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter

Makawi, Abubaker B., Mustafa, Abdelmoniem I., Adiamo, Oladipupo Q., Mohamed Ahmed, Isam A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
56
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03848-w
Date:
August, 2019
File:
PDF, 353 KB
english, 2019
Conversion to is in progress
Conversion to is failed