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Research Output Details
| Yousif, AM, “Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture”, Quality assurance and safety of crops and foods, 8 (1) pp. 65-72. ISSN 1757-8361 (2016) [Refereed Article] | |
| Data Type | Value |
|---|---|
| Type of Research | Experimental Development |
| Research Division | Agricultural, Veterinary and Food Sciences |
| Research Group | Food sciences |
| Research Field | Food packaging, preservation and processing |
| Research Objective Division | Plant Production and Plant Primary Products |
| Research Objective Group | Grains and seeds |
| Research Objective Field | Wheat |
| Visit Item on eCite | http://ecite.utas.edu.au/136755 |
| Digital Object Identifier | doi:10.3920/QAS2014.0545 |
| Scopus Source URL | View the full record on Scopus |
| Scopus Citing URL | View the list of citing articles on Scopus |
| Web of Science® Source URL | View the full record on Web of Science® |
| Web of Science® Related URL | View the list of related articles on Web of Science® |