Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
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DOI: 10.1016/j.lwt.2020.109827
Abstract: Abstract Wholegrain sorghum flour (WGF) is sensitive to rancid off-flavour development during storage. Microwave treatment of whole grain kernels (WGK) at 36 and 90 kJ/100 g using a pilot-scale commercial microwave oven was investigated as a… read more here.
Keywords: sorghum flour; quality; wholegrain sorghum; treatment ... See more keywords