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Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit
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CHAPTER ONE - [ Total Page(s): 2 ]Malted sorghum and wheat flour are used in order to check the baking
potential of biscuit, malts produce from sweet sorghum and related
variety usually contain insoluble amylase. The insoluble substances that
make aqueous extraction impossible (Amori, 1 9 8 7) – Glucosidase in
sorghum malt is also highly insoluble malt solid (Barry, and Dorota
1988).Malting causes a decrease in the density of caryposis in
sorghum grain (Isola, 1992). Lower the amount of lysine from 0.25% in
... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]Malted sorghum and wheat flour are used in order to check the baking
potential of biscuit, malts produce from sweet sorghum and related
variety usually contain insoluble amylase. The insoluble substances that
make aqueous extraction impossible (Amori, 1 9 8 7) – Glucosidase in
sorghum malt is also highly insoluble malt solid (Barry, and Dorota
1988).Malting causes a decrease in the density of caryposis in
sorghum grain (Isola, 1992). Lower the amount of lysine from 0.25% in
... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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