A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2021; you can also visit the original URL.
The file type is
The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by soaking the seeds before and after dehulling
Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), anddoi:10.26656/fr.2017.5(3).541 fatcat:nqethtk4xnfhdp4pzsudxz6pya