Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
Olalekan J. Adebowale, John R.N. Taylor, Henriëtta L. de Kock
Topics & Concepts
Food scienceFlavourMicrowaveSensory systemRice flourSorghumChemistryFood storageWheat flourBiologyAgronomyRaw materialOrganic chemistryPhysicsQuantum mechanicsNeuroscienceFood composition and propertiesGABA and Rice ResearchPhytochemicals and Antioxidant Activities