Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour
A. V. Gawande & K. P. Babar · Asian Food Science Journal · 2018
Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount o...
Open access
Research Article
10.9734/AFSJ/2018/38184