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Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads

by Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA and Hagrétou SAWADOGO-LINGANI

American Journal of Food Science and Technology. 2022, 10(3), 119-129. DOI: 10.12691/ajfst-10-3-4
Pub. Date: August 21, 2022Views: 3130 Downloads: 5242Like: 0

composite bread cereal malts improver red sorghum sensorial characteristics

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