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Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay |
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| Authors: | Koya A. P. Dovi Vicky A. Solah John R. N. Taylor Stuart K. Johnson |
| Affiliation: | 1. Department of Food Science and Technology, Curtin University, Perth, Australia;2. Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa |
| Abstract: | |
| Keywords: | damaged starch dough rheology Micro-doughLAB sorghum-wheat composite flour whole-grain sorghum |