Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore t...

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Detalles Bibliográficos
Autores principales: Curti, María Isabel, Palavecino, Pablo Martín, Savio, Marianela, Baroni, María Verónica, Ribotta, Pablo Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453239/
https://www.ncbi.nlm.nih.gov/pubmed/37628029
http://dx.doi.org/10.3390/foods12163030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453239/
https://www.ncbi.nlm.nih.gov/pubmed/37628029
http://dx.doi.org/10.3390/foods12163030

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