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September 1, 2003Cereal Chemistry

Fermented Sorghum as a Functional Ingredient in Composite Breads

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Authors

LHLeda Florinda HugoLRLloyd W. RooneyZamorano Pan-American Agricultural SchoolJTJohn R.N. TaylorUniversity of Pretoria

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Hugo et al. (2003) studied this question.

synapsesocial.com/papers/69d6cea0639f29d8dcab34c3https://doi.org/10.1094/cchem.2003.80.5.495
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