Methods to improve and measure texture of sorghum cookies /

The effect of wheat flour substitution with sorghum flour (SF) on the quality of cookies was evaluated. The three point bending test and sensory panels were used to evaluate changes in cookie texture and acceptability. The formulations used were a Mexican style, standard AACC recipe, and a chocola...

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Bibliographic Details

Main Author:	Leon-Chapa, Martha Cecilia, 1975-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy