The effects of thermal processing on properties of fundamental food polymers in commercial Asian and experimental sorghum noodles /

Processing variables of 100% sorghum noodles were evaluated. A dough was made, extruded to create noodles then dried. Structural, physical, and cooking characteristics of the experimental sorghum noodles, as well as thin spaghetti, commercial Asian rice, broad bean, tapioca, sweet potato and egg n...

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Bibliographic Details

Main Author:	Leach, Michelle R.
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major soil and crop sciences.
Online Access:	Link to OAK Trust copy