Effect of Sorghum Variety on Baking Properties of U.S. Conventional Bread, Egyptian Pita “Balady” Bread and Cookies

✍ Scribed by M. M. MORAD; C. A. DOHERTY; L. W. ROONEY

• Book ID: 108806455
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 640 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb10394.x