| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538687 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Sorghum containing wheat flour flat bread were formulated. ⺠Dough properties, composition and sensory acceptability were evaluated. ⺠Adding sorghum lowered rapidly digested starch and increased antioxidant capacity. ⺠Clinical studies are required to evaluate health effects of sorghum flat breads.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Adel Yousif, Dorothy Nhepera, Stuart Johnson,