Sensory characteristics of sorghum composite bread

By L. Carson, C. Setser, X. Sun. 2000

67 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1cc4051efe6a836820ae572b12c2a67696777321

How researchers see this paper

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In Food Science

1. Ranya Fathi Mohamed Abdelghafor

In Nutrition and Dietetics

1. Ranya Fathi Mohamed Abdelghafor

Citations in the corpus

• Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat (2011, background): “In contrast to the above results, Anglani (1998), Carson et al. (2000) and Hugo et al. (2000, 2003a) reported that addition of 20 to 50% sorghum flour to wheat flour produced excellent bread.”
• African Journal of Biotechnology (2011, background): “Sorghum alone is not considered as a bread making cereal because of the lack of gluten, but addition of 2050% sorghum flour to wheat flour produces excellent bread (Anglani, 1998; Carson et al., 2000; Hugo et al., 2000, 2003).”