Baking tests of the treated flour samples were conducted to study bread baking potential. The batter bread formulation was made in accordance with previous sorghum research described by Schober et al. (2005, 2007).
Baking tests of the treated flour samples were conducted tostudy bread baking potential. The batter bread formulation wasmade in accordance with previous sorghum research described bySchober et al. (2005, 2007).