Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Published 2020 View Full Article

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Title
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
Authors
Keywords
Microwave treatment, Wholegrain, Sorghum flour, Storage stability, Sensory attributes
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages 109827
Publisher
Elsevier BV
Online
2020-07-10
DOI
10.1016/j.lwt.2020.109827

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