Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein

Journal article

Peer reviewed

Fatima S Ibrahim, Elfadil E Babiker, Nabila E Yousif and Abdullahi H EL TINAY

Food chemistry, Vol.92(2), pp.285-292

01/09/2005

Abstract

Biological and medical sciences

Cereal and baking product industries

Feeding. Feeding behavior

Food industries

Fundamental and applied biological sciences. Psychology

Vertebrates: anatomy and physiology, studies on body, several organs or systems

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Title: Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein
Creators - without role: Fatima S Ibrahim - University of Khartoum
Elfadil E Babiker - University of Khartoum
Nabila E Yousif - University of Khartoum
Abdullahi H EL TINAY - University of Khartoum
Publication Details: Food chemistry, Vol.92(2), pp.285-292
Publisher: Elsevier
Identifiers: 9946944808331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article