ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

Published monthly
 

Utilization of sorghum seeds in the baking industry

D. Ivančenko, L. Dodok, J. Matejová, Z. Kukulka, J. Pollák, and M. Madarászová

Lehrstuhl für Chemie und Technologie von Sacchariden und Nahrungsmitteln an der Slowakischen Technischen Hochschule, Bratislava

 

Abstract: The effect of the addn. of sorghum seeds to wheat flour was studied. After conditioning sorghum seeds, it was detd. that the addn. of 3.0% of sorghum seeds to wheat flour did not impair the baking quality of the bread. The products baked from this mixt. were up to the standard set by the Czech. state norms.

Full paper in Portable Document Format: 211-2a65.pdf (in Slovak)

 

Chemical Papers 21 (1-2) 65–80 (1967)

Friday, March 29, 2024

IMPACT FACTOR 2021
2.146
SCImago Journal Rank 2021
0.365
SEARCH
Advanced
VOLUMES
European Symposium on Analytical Spectrometry ESAS 2022
© 2024 Chemical Papers