High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread

Published 2010 View Full Article

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Title
High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 5, Pages 711-717
Publisher
Springer Nature
Online
2010-07-13
DOI
10.1007/s00217-010-1316-5
References
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