Sorghum Flour: A Valuable Ingredient for Bakery Industry?
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/23/8597 |