Cheikh Ndiaye
School of Food Science and Technology,Key Laboratory of Food Science and Safety, Ministry of Education,Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People`s Republic of China
Shi-Ying Xu
School of Food Science and Technology,Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People`s Republic of China
Paul Marie Ngom
Institut de Technologie Alimentaire (ITA), Ministere des Mines et de l`Industrie,Laboratoire de reference sur les Aflatoxines et Control des aliments en Afrique de l`Ouest,Routes des Pères Maristes, B.P 2765, Dakar, Senegal
Ababacar Sadikh Ndoye
Institut de Technologie Alimentaire (ITA), Ministere des Mines et de l`Industrie,Laboratoire de reference sur les Aflatoxines et Control des aliments en Afrique de l`Ouest,Routes des Pères Maristes, B.P 2765, Dakar, Senegal
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Cheikh Ndiaye, Shi-Ying Xu, Paul Marie Ngom and Ababacar Sadikh Ndoye, 2008. Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw). American Journal of Food Technology, 3: 373-383.
DOI: 10.3923/ajft.2008.373.383
URL: https://scialert.net/abstract/?doi=ajft.2008.373.383
DOI: 10.3923/ajft.2008.373.383
URL: https://scialert.net/abstract/?doi=ajft.2008.373.383