Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.
Vijay Singh SharanagatPrabhat K NemaLochan SinghSaravanan ManiAnand KishorePublished in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05810-3.