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Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents
(Elsevier; www.elsevier.com/locate/foodchem, 1999)
The effect of fermentation, germination and heating on the levels of thiamine, riboflavin and some mineral elements was studied in Sudanese kisra bread and hulu-mur drink prepared from the two sorghum cultivars dabar and ...
Production and evaluation of weaning foods based on sorghum and legumes
(Kluwer Academic Publishers; Springer Netherlands http://www.springerlink.com/content/t218k71qq13p5476/, 1999-03)
Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, ...