Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat

By Ranya Fathi Mohamed Abdelghafor. 2011

151 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/9ee802d9ebda1b39501b559e86a023e50b7ce58e

Citations in the corpus

• Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours (2014, unknown): “[3] and Phattanakulkaewmorie et al. [21], who reported increased hardness in bread with increasing sorghum content in sorghum-wheat composite flours.”