Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread - Centre of Excellence

Journal Articles

Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread

Link: https://www.sciencedirect.com/science/article/pii/S073352102400095X?via%3Dihub

DOI: https://doi.org/10.1016/j.jcs.2024.103937

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