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

标题
High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 5, Pages 711-717
出版商
Springer Nature
发表日期
2010-07-13
DOI
10.1007/s00217-010-1316-5

向作者/读者发起求助以获取更多资源

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search