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2007•American Journal of Food TechnologyRequires access

Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour

D. S. Mridula, RAM KISHOR GUPTA, M. R. Manikantan

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Key concepts: Food science, Soy flour, Sorghum, Wheat flour, Rice flour, Chemistry, Corn flour, Agronomy

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Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour — Research Paper | ScholarLens