[HTML][HTML] Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties
The objective of this study was to define quality parameters for sorghum varieties that
contribute to bread-making performance of sorghum-enriched breads. Therefore, eight …
contribute to bread-making performance of sorghum-enriched breads. Therefore, eight …
Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle
A Yulviatun, D Gea, D Praseptiangga… - IOP Conference Series …, 2024 - iopscience.iop.org
Sorghum is growing to become an alternative substitute of food ingredients for various food
products. Supported by its productivity and high nutrient content, sorghum can be converted …
products. Supported by its productivity and high nutrient content, sorghum can be converted …
Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter
N Aini, HS Arsyistawa, B Sustriawan… - … Food Science and …, 2024 - online-journal.unja.ac.id
Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia.
Producing rice flour as an intermediate product is a practical rice processing method …
Producing rice flour as an intermediate product is a practical rice processing method …
Physical characteristics of local light-brown waxy sorghum with varying levels of polishing.
Sorghum contains a high level of tannins and is known to be anti-nutritional and give rise to
an astringent flavour, so polishing is needed. This study aimed to characterize local light …
an astringent flavour, so polishing is needed. This study aimed to characterize local light …