NDLI: Textural and sensory quality enhancement of sorghum tuwo

Content Provider	Scilit
Author	Bolade, Mathew K. Buraimoh, Moriamo S.
Copyright Year	2006
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01437.x/pdf
Ending Page	123
Page Count	9
Starting Page	115
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2006.01437.x
Journal	International Journal of Food Science & Technology
Issue Number	s2
Volume Number	41
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2006-12-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Cereal Flour Pasting Properties Textural Quality
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Textural and sensory quality enhancement of sorghum tuwo