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Development of sorghum‐based shortbread biscuits from “muskwari” flour

In order to produce biscuits from off‐season sorghum, a local “Muskwari” sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used...

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Detalles Bibliográficos
Autores principales: Djoulde Darman, Roger, Sidoine, Matsowa Bouopda, Lendzemo, Venassius Wirnkar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382165/
https://www.ncbi.nlm.nih.gov/pubmed/32724583
http://dx.doi.org/10.1002/fsn3.1574