Literature DB >> 502481

Sorghum fermented kisra bread. I--Nutritive value of kisra.

A H El Tinay, A M Abdel Gadir, M El Hidai.   

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Year:  1979        PMID： 502481     DOI： 10.1002/jsfa.2740300905

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  5 in total

1.  Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of sudanese kisra.

Authors:  S I Mohammed; L R Steenson; A W Kirleis
Journal:  Appl Environ Microbiol       Date:  1991-09       Impact factor: 4.792

2.  Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics.

Authors:  Monika Rani; Dhanashree Amane; Laxmi Ananthanarayan
Journal:  J Food Sci Technol       Date:  2019-02-13       Impact factor: 2.701

3.  Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.

Authors:  Abd Elmoneim O Elkhalifa; Rita Bernhardt; Gaetano Cardone; Alessandra Marti; Stefania Iametti; Mauro Marengo
Journal:  J Food Sci Technol       Date:  2017-08-22       Impact factor: 2.701

4.  Effect of fermentation on sorghum protein fractions and in vitro protein digestibility.

Authors:  N E Yousif; A H El Tinay
Journal:  Plant Foods Hum Nutr       Date:  2001       Impact factor: 3.921

Review 5.  Sorghum Flour Application in Bread: Technological Challenges and Opportunities.

Authors:  Pervin Ari Akin; Ilkem Demirkesen; Scott R Bean; Fadi Aramouni; Ismail Hakkı Boyaci
Journal:  Foods       Date:  2022-08-16
  5 in total

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