Physico-chemical changes of Kissra during fermentation, baking and shelf life
Abstract
The different varieties of sorghum flour were fermented using sourdough fermentation to assess the impact of fermentation on the techno-functional, microstructural, macrostructural, and nutritional properties of the sorghum batter and the final product
Fields of Study & Subjects
Food composition and properties
Food and Agricultural Sciences
Probiotics and Fermented Foods
Publication details
- Journal / source
- UpSpace Institutional Repository (University of Pretoria)
- Publication date
- 1 January 2026
- Document type
- Thesis