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Research article

First published 2015-4

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

Emily Frederick Trappey, Hanna Khouryieh, Fadi Aramouni [...]

Food Science and Technology International

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Research article

First published 2015-12

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment

Kathryn Marston, Hanna Khouryieh, Fadi Aramouni

Food Science and Technology International

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Research article

First published 2020-10

Analysis of sorghum content in corn–sorghum flour bioethanol feedstock by near infrared spectroscopy

KHS Peiris, SR Bean, M Tilley [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2014-7

Use of whole grain and refined flour from tannin and non-tannin sorghum ( Sorghum bicolor (L.) Moench) varieties in frybread

Devin J Rose, Emily Williams, Nyambe L Mkandawire [...]

Food Science and Technology International

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Research article

First published 2014-12

Effect of roasting on rheological and functional properties of sorghum flour

Veena Ranganathan, Indira Tyakal Nunjundiah, Sila Bhattacharya

Food Science and Technology International

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Research article

First published 2025

Dry and hydro-thermal processing: A study on the nutritional,physical and functional attributes of raw and germinated sorghum flour

Mousumi Sabat, Ashutosh Tripathi, Pramod Shelake

Food Science and Technology International

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Research article

First published 2020-4

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea,sorghum,and maize flours

Shuyang Wang, Matthew G Nosworthy, James D House [...]

Food Science and Technology International

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Research article

First published 2019-1

Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours

María Gimena Galán, SR Drago

Food Science and Technology International

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Research article

First published 2020-6

Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret,Kenya

Hugo De Groote, Violet Mugalavai, Mario Ferruzzi [...]

Food and Nutrition Bulletin

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Research article

First published 2005-12

Nutrient Content of Complementary Foods Based on Processed and Fermented Sorghum,Groundnut,Spinach,and Mango

Habiba Oumarou, Richard Ejoh, Robert Ndjouenkeu [...]

Food and Nutrition Bulletin

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