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Author

S. Haider

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Aug 2026

Impact of Spray-Dried Potato Flour on the Techno-Functional, Rheological, and Digestibility Traits of White Sorghum Flour-Based Flatbreads

ABSTRACT Sorghum flour (S100) was partially substituted with spray-dried potato flour (PF) at 10% (S90), 20% (S80), 30% (S70), 40% (S60), and 50% (S50). The composite flours were utilized for batter-based flatbreads. The substitution with PF exhibited an increase in carbohydrate and ash content. The substitution of PF...

S. Haider, Faiza Shaikh, Tahira Mohsin Ali et al. · 0 citations

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