论文信息 - Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread). - 字舞流文

Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread).

Dalal | Amro B. Hassan | M. Osman | Mohammed A. Mohammed | Haya F. Alhuthayli | Adil Fickak | S. A. Almaiman | Ibrahim Abdel Rahman | Mostafa Gassem | Alkhudayri