𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Chemical composition and nutritional quality of sorghum flour and bread

✍ Scribed by J. K. Khalil; W. N. Sawaya; W. J. Safi; H. M. Al-Mohammad


Publisher
Springer US
Year
1984
Tongue
English
Weight
593 KB
Volume
34
Category
Article
ISSN
1573-9104

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Chemical composition and nutritional qua
✍ Jing Wen; Chaoqun Hu; Sigang Fan πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 103 KB

## Abstract **BACKGROUND:** The dried form of sea cucumbers has been a seafood and medicinal cure for Asians over many centuries. In this study the chemical composition and nutritional quality of eight common sea cucumbers (__Stichopus herrmanni, Thelenota ananas, Thelenota anax, Holothuria fuscogi

Effect of rice variety, rice flour conce
✍ Athapol Noomhorm; D C Bandola; N Kongseree πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 672 KB

## Abstract A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^βˆ’1^. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their ef