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Academic Journal

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

Authors : Nagy, Róbert¹ ; Neji, Chaima¹; Remenyik, Judit²

Subjects: *BREAD; *SORGHUM; *BAKED products

Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

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Academic Journal

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches.

Authors : Alqah, Hesham¹ (AUTHOR) ; Hussain, Shahzad¹ (AUTHOR) ; Alamri, Mohamed Saleh¹ (AUTHOR)

Subjects: *SWEET potatoes; *SORGHUM; *SOYBEAN

Source: Molecules. Oct2023, Vol. 28 Issue 20, p7030. 13p.

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Academic Journal

CONTRIBUTION OF INDIGENOUS FOOD PRESERVATION AND PROCESSING PRACTICES TO FOOD SECURITY OF RURAL HOUSEHOLDS IN SEKHUKHUNE DISTRICT OF LIMPOPO PROVINCE, SOUTH AFRICA.

Authors : Masekoameng, M. R.¹ ; Molotja, M. C.²

Subjects: *FOOD preservation; *FOOD security; *FOOD industryLIMPOPO (South Africa)

Source: African Journal of Food, Agriculture, Nutrition & Development. Jul2023, Vol. 23 Issue 7, p24115-24135. 21p.

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Academic Journal

Storage stability of microfluidized sugarcane juice and associated kinetics.

Authors : Tarafdar, Ayon^1,2 (AUTHOR); Kaur, Barjinder Pal¹ (AUTHOR)

Subjects: *SUGARCANE; *POLYPHENOL oxidase; *HIGH density polyethylene

Source: Journal of Food Processing & Preservation. Jun2022, Vol. 46 Issue 6, p1-9. 9p.

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Academic Journal

Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains.

Authors : Chou, Chin Fu¹ (AUTHOR) ; Hsu, Shu Chen² (AUTHOR); Huang, Ying Che¹ (AUTHOR)

Subjects: *SORGHUM; *LEFTOVERS; *FOOD industry

Source: Journal of Food Processing & Preservation. Feb2022, Vol. 46 Issue 2, p1-8. 8p.

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Academic Journal

Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum (Sorghum bicolor (L.) grains and flour.

Authors : Perraulta Lavanya, J¹ (AUTHOR); Gowthamraj, G¹ (AUTHOR); Sangeetha, Narayanasamy¹ (AUTHOR)

Subjects: *SORGHUM; *FLOUR; *FOOD industry

Source: Journal of Food Processing & Preservation. Dec2021, Vol. 45 Issue 12, p1-13. 13p.

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Academic Journal

Assessment of a gluten‐free laboratory exercise in an undergraduate food processing course.

Authors : Herman, Melanie L.¹ (AUTHOR); Brown, Janae¹ (AUTHOR); Yucel, Umut^1,2 (AUTHOR)

Subjects: *BREAD quality; *FOOD industry; *SORGHUM

Source: Journal of Food Science Education. Oct2021, Vol. 20 Issue 4, p178-188. 11p.

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Academic Journal

Transforming Nigerian Food Systems Through Their Backbones: Lessons From a Decade of Staple Crop Biofortification Programing.

Authors : Birol, Ekin¹ (AUTHOR) ; Foley, Jennifer² (AUTHOR); Herrington, Caitlin³ (AUTHOR)

Subjects: *FOOD crops; *FOOD industry; *BIOFORTIFICATIONNIGERIA

Source: Food & Nutrition Bulletin. 2023 Suppl 1, Vol. 44, pS14-S26. 13p.

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Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential.

Authors : Sobowale, Samuel Sunday^1,2 (AUTHOR) ; Animashaun, Oluwatoyin Habibat¹ (AUTHOR); Omosebi, Omolola Mary² (AUTHOR)

Subjects: *SORGHUM; *FLOUR; *BAKED products

Source: Journal of Food Processing & Preservation. Jan2021, Vol. 45 Issue 1, p1-9. 9p.

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Academic Journal

Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits.

Authors : Kassa, Muluken K.¹ ; Emire, Shimelis A.²

Subjects: *FLOUR; *SORGHUM; *BISCUITS

Source: Croatian Journal of Food Science & Technology. 2021, Vol. 13 Issue 1, p57-68. 12p.

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