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Showing 1 to 1 of 1 for “"Pre-gelatinization of the starch"”.
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by far the most important crop produced in Africa. However, it lacks gluten, the …