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Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Crossref DOI link: https://doi.org/10.1016/j.lwt.2020.109827

Published Print: 2020-10

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Authors

Adebowale, Olalekan J.

Taylor, John R.N.

de Kock, Henriëtta L.
Funding

Funding for this research was provided by:

University of Pretoria

United States Agency for International Development (AID-OAA-A-13-00047)
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Text and Data Mining valid from 2020-10-01

Text and Data Mining valid from 2020-10-01

Accepted Manuscript valid from 2021-07-24
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This article is maintained by: Elsevier

Article Title: Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Journal Title: LWT

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2020.109827

Content Type: article

Copyright: © 2020 Elsevier Ltd. All rights reserved.