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...
Main Author: | |
---|---|
Other Authors: | |
Language: | en |
Published: |
University of Pretoria
2018
|
Subjects: | |
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> |