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Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit LWT - Food Science and Technology Vol. 44, Issue 3, 616, 2011 |
Losses of nutrients and anti-nutrients in red and white sorghum
cultivars after decorticating in optimised conditions International Journal of Food Sciences and Nutrition |
Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour : Soy fortified sorghum and bread wheat biscuits International Journal of Food Science & Technology Vol. 46, Issue 1, 74, 2011 |
Exploring the Antioxidant Perspective of Sorghum and Millet Journal of Food Processing and Preservation Vol. 39, Issue 6, 1089, 2015 |
Citation to this article as recorded by
Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am. J. Food Technol., 7: 372-379. CrossRefDirect Link |
Citation to this article as recorded by
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review Food Bioscience |
Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties Future Foods |
Assessment of quality and sensory properties of sorghum���wheat
flour cookies Cogent Food & Agriculture Vol. 2, Issue 1, , 2016 |
Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits Food Science and Technology International |
Rheological properties and biscuit production from flour blends
prepared from cereal based by-products Harran Tarım ve Gıda Bilimleri Dergisi Vol. 23, Issue 2, 142, 2019 |
Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation Foods Vol. 9, Issue 10, 1427, 2020 |
How to cite this article
D. Mridula, R.K. Gupta and M.R. Manikantan, 2007. Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour. American Journal of Food Technology, 2: 428-434.
DOI: 10.3923/ajft.2007.428.434
URL: https://scialert.net/abstract/?doi=ajft.2007.428.434
DOI: 10.3923/ajft.2007.428.434
URL: https://scialert.net/abstract/?doi=ajft.2007.428.434