Technologies for improving the quality of bread doughs made with barley spent grain and sorghum

Technologies for improving the quality of bread doughs made with barley spent grain and sorghum

Expenditure on wheat importation in sub-Saharan African countries is increasing greatly arising from the region’s rapidly expanding human population, urbanisation, and unfavourable conditions for wheat cultivation. Adoption of composite flours is encouraged to reduce wheat importation and promote lo...

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Bibliographic Details
Main Author: Magabane, Itumeleng Evidence
Other Authors: Taylor, J.R.N. (John Reginald Nuttall)
Language:en
Published: University of Pretoria 2018
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/65907
Magabane, IE 2017, Technologies for improving the quality of bread doughs made with barley spent grain and sorghum, MSc (Agric) Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/65907>

Internet

http://hdl.handle.net/2263/65907
Magabane, IE 2017, Technologies for improving the quality of bread doughs made with barley spent grain and sorghum, MSc (Agric) Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/65907>

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