Research Journal of Applied Sciences

Year: 2015
Volume: 10
Issue: 2
Page No. 63 - 65

Using the Flour of Sorghum from Kazakhstani Varieties in the Production of Wheat Bread

Authors : Moldir T. Yerbulekova, Auelbek I. Iztayev, Dina R. Dautkanova, Nurlan B. Dautkanov, Botagoz O. Toxanbayeva and Baurzhan A. Iztaev

References

Efremova, E.N., 2014. The influence of sorghum flour to the wheat bread indicators. Bull. Altai State Agrarian Univ., 3: 125-129.

Izembayeva, A.K., M.P. Bayisbayeva, B.Z. Muldabekova, A.I. Iztayev and D.R. Dautkanova, 2014. Non-traditional Raw materials in production of sugar cookies. Adv. Environ. Biol., 8: 358-362.
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Iztayev, A.I., D.R. Dautkanova, N.B. Dautkanov, M.T. Yerbulekova and B.O. Toxanbayeva, 2013. New Natural Sugar Substitute in Baking Industry. Proceedings of the 5th World Engineering Congress, September 23-25, 2013, Islamabad, Pakistan, pp: 6-.

Liu, L., T.J. Herald, D. Wang, J.D. Wilson, S.R. Bean and F.M. Aramouni, 2012. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. J. Cereal Sci., 55: 31-36.
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Paiva, C.L., W.P. Evangelista, V.A.V. Queiroz and M.B.A. Gloria, 2015. Bioactive amines in sorghum: Method optimisation and influence of line, tannin and hydric stress. Food Chem., 173: 224-230.
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Petrov, N.U., E.N. Efremova, V.A. Federova, 2012. The extent of structural indicators of sweet sorghum yield. Bull. Irkutsk State Agric. Acad., 50: 23-30.

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