This study investigated why biscuits made from sorghum flour have a similar texture to wheat biscuits despite the absence of gluten in sorghum dough. Electron microscopy revealed that the sorghum prolamin protein bodies ...
Adedara, Olumide Ayomide(University of Pretoria, 2017)
To help improve food security in sub-Saharan Africa, producing products such as biscuits from locally grown sorghum represents a viable alternative to using imported wheat. Sorghum biscuits are also valuable option for ...
